Thursday, May 10

Fava Bean Crostini

I've been thinking of this pasta for the last few weeks, and with the window quickly closing on fava bean season I couldn’t resist making something similar again. Here the favas go through their double-peeling process and then get mashed with some herbs and lemon before making their way onto grilled bread. Then a roughly torn ball of fresh mozzarella goes on top for some added richness and texture. I love how rustically Italian this dish is, with clean flavors and just a few ingredients coming together to form a really delicious dish. It’s the perfect thing to nosh on with a glass of white wine and hearty enough for a meal alongside a green salad.

Fava Bean & Mozzarella Crostini:
  • Remove 1 1/2 lbs. fava beans from their pods and place in a pot of boiling water for 1-2 minutes.
  • Drain the favas and peel off the tough outer shell.
  • Mash the favas with 2 tbsp. olive oil, 1 tbsp. chopped parsley, 1 tbsp. chopped chives, a handful of grated Parmesan cheese, and 1 tbsp. lemon juice.
  • Season with salt and pepper and set aside.*
  • Meanwhile, brush 2 large 1" thick slices of baguette with olive oil and cook over a hot grill for 1-2 minutes per side, or until golden brown.
  • Immediately run the bread with a raw clove of garlic, then spread with some of the mashed favas.
  • Rip a ball of fresh mozzarella** in half and place each half on the bread.
  • Spoon some extra fava mash on top and sprinkle with a few more minced chives.*** 

Serves four (appetizer)
Serves two (light meal)
*Can be made one day ahead, covered, and kept in the fridge. Bring to room temperature before spreading on bread.
**The kind packed in water.
***I added some chive blossoms on top as well.