Arugula And Fava-Bean Crostini
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
64
Spice
41
Sweetness
56
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
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
3
Gently peel off skins (if using edamame, don't peel)
4
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl
5
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
6
Add to bowl
7
Coarsely chop remaining cup arugula and gently fold into fava-bean mixture
8
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan
9
Drizzle with remaining tablespoon oil
10
Bake until pale golden and crisp, 8 to 10 minutes
11
Rub with cut side of garlic
12
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint
13
Preheat oven to 350°F with rack in middle
14
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking
15
Gently peel off skins (if using edamame, don't peel)
16
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl
17
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
18
Add to bowl
19
Coarsely chop remaining cup arugula and gently fold into fava-bean mixture
20
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan
21
Drizzle with remaining tablespoon oil
22
Bake until pale golden and crisp, 8 to 10 minutes
23
Rub with cut side of garlic
24
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint
25
What to drink: Fontaleoni Vernaccia di San Gimignano '07 Fontaleoni Vernaccia di San Gimignano '07