She Strengthens

Springtime Fava Bean Crostini: A Fresh and Delicious Appetizer

As the seasons change, our taste buds crave lighter, fresher flavors. This easy-to-make fava bean crostini is the perfect addition to any springtime gathering.

Selecting the Freshest Fava Beans

When shopping for fava beans, look for whole pods that are plump and vibrant green. Avoid any that are shriveled or brown, as they may be past their prime. Inside each pod, you’ll find a soft, white fuzz – a sign of freshness.

Simplifying the Prep Work

To achieve the perfect texture, use a pastry blender or potato masher to chop the fava mixture. This eliminates the need for a food processor, making cleanup a breeze.

Yield and Difficulty

This recipe yields approximately 20 crostini and takes about 40 minutes to prepare, with 30 minutes of active cooking time. Consider it an easy and rewarding endeavor!

Ingredients

For the Crostini:

• 1 sweet baguette
• Olive oil for brushing
• 1 medium garlic clove, cut in half (optional)

For the Fava Beans:

• 2 1/2 pounds fava beans in pods
• 1/4 cup olive oil, plus more for garnish
• 4 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons thinly sliced fresh mint leaves
• 1 (2- to 3-ounce) piece Pecorino Romano cheese

Preparing the Crostini

Preheat your oven to 400°F (200°C). Slice the baguette on the bias into 20 (1/2-inch-thick) pieces. Place the slices on a baking sheet, brush with olive oil, and bake until lightly toasted and crisp – about 8 minutes. After removing from the oven, rub cut garlic (if using) on each slice.

Preparing the Fava Beans

Remove the fava beans from their pods and discard the pods. Bring a medium pot of heavily salted water to a boil, then add the shelled fava beans. Cook for 2 minutes, drain, and run cold water over the beans until they’re cool. Peel the light green skin from each bean to reveal two bright green inner halves. Discard the skins and place the peeled beans in a nonreactive bowl.

Assembling the Crostini

Add olive oil, lemon juice, salt, and pepper to the bowl with the fava beans. Use a pastry blender or potato masher to mash the beans into a coarse, choppy paste. Fold in sliced mint, taste, and adjust the seasoning as needed. Top each toast with chopped favas, garnish with a thin shaving of Pecorino Romano, and drizzle with olive oil. Grind a little black pepper over each crostini and serve immediately.