Apr 12 Fava Bean Crostini
INGREDIENTS 1 cup shelled fresh fava beans or fresh edamame ¼ cup plus 1 tablespoon extra virgin olive oil (EVOO), divided 1 ½ cups packed baby arugula or baby spinach, divided 3 tablespoons Parmigiano-Reggiano ¼ teaspoon fresh lemon zest ½ teaspoon fresh lemon juice 1 fresh baguette 1 garlic clove halved 16 mint leaves Sea salt and freshly ground black pepper PREPARATION Preheat oven to 350 degrees. Cook fava beans in boiling, unsalted water, uncovered, until tender, about 3 to 4 minutes. Drain and transfer to an ice bath immediately to stop cooking Gently peel off skins of fava beans. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add ¼ cup EVOO, ½ cup arugula, cheese, lemon zest and juice, ½ teaspoon salt, and 2 turns of black pepper to mixture in processor and puree until smooth. Add mixture from food processor to bowl; coarsely chop remaining arugula and gently fold into fava bean mixture. Cut 16 diagonal slices (½- inch thick) from baguette and put in a sheet pan. Drizzle with remaining EVOO. Bake until pale gold and crisp, about 8-10 minutes. Rub each slice with cut side of garlic. Spoon fava been mixture onto each crostini and top with mint leaf. Serve warm and enjoy!