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Arugula and Fava Bean Crostini

28 April

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
Ingredients

  • 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

Preparation
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.
6. ENJOY!

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