Fava Bean Crostini

by angelika on May 13, 2011

Fava Beans!!! I love Fava beans, really truly love them. It was not a love at first sight kind of love. I had to first get over the Silence of the Lambs association, then I needed some convincing that they were worth all the effort; So I watched Jamie Oliver grow them and use them straight from his garden and it didn’t seem so difficult… and away we went. Now they are among my favorite ingredients. They are so creamy and buttery, and absolutely worth the whole shuck, boil, peel nonsense. This fava bean puree is one of my favorite ways to enjoy favas.  On Mother’s day my husband and I ate and entire baguette’s worth, with a nice Chianti. 😉

Fava Bean Crostini

1 cup shelled and peeled fava beans 
(this was just under 2lbs beans in pod)
1/4 cup olive oil
1 clove garlic, pressed
1/4 cup pecorino cheese
1/4 cup parmesan cheese 
salt and pepper to taste 

french baguette 
olive oil for brushing

To enjoy fava beans you first have to prepare them, it is like a courting ritual really. Shuck all the beans to free them from the pod, and place them in a bowl. Boil some water. Once all your beans are shucked plunge them in the boiling water for 3 minutes. They will turn a whitish hue. Remove the beans from the water and plunge them in an ice bath. Use your fingernail to scratch the skin open, then gently press out the bright green bean inside.  
In a food processor pulse the beans until they are a paste, add the garlic and the olive oil and puree. Add the cheese and pulse. Add salt and pepper to taste. I used 1/2 teaspoon of coarse grind salt. You may want more or less. Always add the salt after the cheese, as the cheese is salty!
Preheat the oven to 400º. 
Cut a baguette and brush each side with olive oil. Place on a sheet pan and put them into the oven for 4 minutes or until the bottom side gets golden. Flip and give it another few minutes so the top is lightly golden. You don’t want the bread too crispy or it will be too hard to bite. Ideally it will be lightly toasted on top and chewy in the center. 
Generously top each slice of bread with the fava bean puree and garnish with some grated parmesan. You may notice that I had you finish the puree before you preheated the oven, this is intentional. Letting the puree sit for 20- 30 minutes lets the flavors mix and the garlic come through. 
A votre santé

{ 7 comments… read them below or add one }

Sara Lubkin May 13, 2011 at 11:10 pm

Any recipes with dried fava beans?


Angelika May 13, 2011 at 11:17 pm

You know, I have never tried dried fava beans. I wonder if you cook cook them and then use them as you would fresh? I usually just eat favas for the month they are fresh in spring.


Beauty Tips and Tricks May 20, 2011 at 5:34 am

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Angelika May 21, 2011 at 10:56 pm

Thank you very much!


Al_Pal May 27, 2011 at 4:50 am

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