Arugula and Fava Bean Crostini

Arugula and Fava Bean Crostini

It’s springtime and so comes an abundance of fava beans! These tasty, green gems are great tossed in salads, risotto, or even a simple pureed soup. Another great way to use these protein packed beans is in a pesto. Add the pesto to some crusty toast and you have an easy, savory snack to satisfy a crowd.

Arugula and Fava Bean Crostini
(Recipe from Gourmet by Kay Chun)352852

Makes 8 servings

  • 1 cup shelled fresh fava beans (1 1/4 pounds in pods)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 1/2 cups packed baby arugula (1 1/2 ounces), divided*
  • 3 tablespoons grated Pecorino cheese or Parmigiano-Reggiano
  • 1/4 teaspoon of grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 baguette
  • 1 garlic clove, peeled
  • 16 mint leaves

*Substitute spinach for a milder version

1. Preheat oven to 350°F with rack in middle.
2. Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins. (Recruit your children. It’s a great way for them to help with the recipe.)
3. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
4.  Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with garlic.
5.  Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

By | 2014-04-28T18:07:21+00:00 April 28th, 2014|Discover This!, Family Friendly Recipes|Comments Off on Arugula and Fava Bean Crostini