Arugula and Fava Bean Crostini

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READY IN: 28mins
SERVES: 8
YIELD: 16 Slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 with rack in middle.
  • Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
  • Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
  • Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
  • Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
  • Puree till smooth.then add to the bowl.
  • Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
  • Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
  • Drizzle with remaining tablespoons oil.
  • Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
  • Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
  • Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
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