Arugula And Fava Bean Crostini Gourmet Food
ARUGULA AND FAVA BEAN CROSTINI
These savory little toasts is a favorite snack or appetizer with nutty crumbles of Parmigiano or Pecorino Toscano cheese. Fava beans, fresh arugula, both pureed and roughly chopped punctuates this spread with spice and texture. If you cannot find fava beans in your grocers freezer, you can also use frozen edamame but do not shell them.
Provided by Dedee Royale
Categories Spreads
Time 28m
Yield 16 Slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 1.6, Sodium 347.6, Carbohydrate 33.9, Fiber 2.9, Sugar 0.6, Protein 6.7
ARUGULA AND FAVA-BEAN CROSTINI
Provided by Kay Chun
Categories Bean Appetizer Quick & Easy Dinner Arugula Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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 purée 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.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
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