Arugula and Fava-Bean Crostini
Elegant Italian-style crostini topped with a creamy fava bean and arugula spread, finished with fresh mint and olive oil. These sophisticated appetizers combine the earthiness of fava beans with the peppery kick of arugula and the bright notes of lemon and mint.
Ingredients
- •1 cup shelled fresh fava beans
- •¼ cup extra-virgin olive oil
- •1½ cups baby arugula
- •3 tablespoons grated Pecorino Toscano
- •¼ teaspoon lemon zest
- •½ teaspoon lemon juice
- •1 whole baguette
- •1 clove garlic
- •16 leaves mint leaves
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 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 (if using edamame, don't peel).
10 min
- 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.
10 min
- 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 cut side of garlic.
10 min
- 5.
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
5 min
- 6.
Fontaleoni Vernaccia di San Gimignano '07
