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Arugula and Fava Bean Crostini

Source: www.epicurious.com


1 cup shelled fresh fava beans (1 1/4 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 (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Par-migiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves


  1. Preheat oven to 350 with rack in the middle.
  2. Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
  3. Gently peel off skins.
  4. Pulse fava beans in a food proc-essor until very coarsely chopped, then transfer half of mixture to a large bowl.
  5. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 tea-spoon pepper to favas in processor and purée until smooth. Add to bowl.
  6. Coarsely chop re-maining cup arugula and gently fold into fava-bean mixture.
  7. Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan.
  8. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  9. Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.