Fava Bean Puree on Crostini
- 2½ cups shelled fava beans (from about 4 cups unshelled fava beans)
- 3 TB olive oil plus more for brushing on crostini
- 3 cloves garlic
- Juice of one lemon
- Salt and pepper to taste
- Several sprigs fresh thyme
- Baguette
- Heat 3 TB olive oil in a medium sauce pan.
- Add the fava beans and toss to coat.
- Add ½ cup water and stir to combine.
- Bring mixture to a boil and then turn down heat and simmer until the beans are tender, about ten minutes.
- Transfer the beans and any remaining liquid to a food processor. Add the garlic, lemon juice, leaves from the sprigs of thyme and salt and pepper.
- Puree the mixture until smooth. Taste and add more salt and pepper if necessary.
- To prepare the crostini, preheat the oven to 350 and line a baking sheet with foil.
- Slice the baguette thinly. Brush both sides of each slice with olive oil and season with salt and pepper. Place slices on baking sheet.
- Bake the baguette slices until brown and crisp, ten to fifteen minutes, turning over once if necessary.
- When slices are cool, top with fava bean puree and salt and pepper.
- If desired, garnish crostini with crumbled goat cheese or feta.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/07/15/farmers-market-find-fava-beans/
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