Arugula and Fava-Bean Crostini (Gourmet)
- Ready In:
- 29mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 1 cup shelled fresh edamame or 1 cup frozen edamame (soybeans, 3/4 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, divided (1 1/2 ounces)
- 3 tablespoons grated pecorino toscano cheese or 3 tablespoons parmigiano-reggiano cheese
- 1⁄4 teaspoon grated lemon zest
- 1⁄2 teaspoon fresh lemon juice
- 1 baguette
- 1 garlic clove, halved crosswise
- 16 mint leaves
directions
- Preheat oven to 350 F with rack in middle.
- 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 (if using edamame, don't peel).
- 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 puree until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- 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 cut side of garlic.
- Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">