Recipe: Fava-bean crostini

Published: Wednesday, Oct. 10, 2012 - 12:00 am | Page 2D

Start to finish: 30 minutes

Serves: 8

Recipe from "Gourmet Italian: All-Time Favorite Recipes"


1 cup shelled fresh fava beans or shelled fresh or frozen edamame (soybeans

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 1/2 cups packed baby arugula, chopped

3 tablespoons grated Pecorini Toscano or Parmigiano-Reggiano

1/4 teaspoon grated lemon zest

1/2 teaspoon fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon black pepper

1 baguette

1 garlic clove, halved crosswise

16 fresh mint leaves


Preheat oven to 350 degrees with rack in the middle.

Cook 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).

Pulse beans in a food processor until coarsely chopped, then transfer half to a bowl. To beans left in processor, add 1/4 cup oil, 1/3 cup arugula, cheese, lemon zest, and juice, salt, and pepper. Purée. Add to bowl. Fold in remaining arugula.

Cut 16 diagonal slices (1/3-inch thick) from baguette and put on a baking sheet. Bake until golden, 8 to 10 minutes. Rub with cut side of garlic, and drizzle with some of the remaining oil.

Spoon bean mixture onto toasts, then drizzle with additional oil and top with mint.

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