1 baguette, cut on a diagonal into slices 1/4" thick
1/4 cup extra-virgin olive oil (to brush on bread)
1/3 cup extra-virgin olive oil
1 1/2 pounds fresh fava beans, removed from pods (about 1 1/3 cups)
1 Tablespoon fresh mint
1 small clove garlic, peeled
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon kosher or sea salt and freshly ground black pepper
3 ounces Pecorino Romano cheese, shaved, for garnish
Crostini: Brush one side of bread slices with olive oil; toast (oil side up) at 350ºF for 10-15 minutes, until golden. Alternatively, grill the bread on a stovetop or outdoor grill until grill marks form.
Fava Puree: Bring a medium pot of heavily salted water to a boil; add the fava beans. Do not cover pot. Boil for 2 minutes, then drain, and rinse under cold water or plunge into an ice bath. Using your fingers, peel the outer skin off the beans and discard. Set aside 3 tablespoons of the fava beans for the garnish.
Place the remaining favas, 1/3 cup olive oil, mint, garlic, lemon zest, lemon juice, and salt and pepper to taste in the bowl of a food processor and quickly pulse to create a thick, chunky paste. Transfer the fava mixture to a small bowl and taste for seasoning.
Garnish and Serve: Spread 1 Tablespoon of fava paste onto each crostini. Garnish each crostini with the remaining whole favas. Using a vegetable peeler, thinly shave the Pecorino cheese over each crostini. Sprinkle with freshly ground black pepper and serve.
Recipe created by Parties That Cook®
Makes 2 dozen