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Ingredients (10)

For the crostini:

  • 1 sweet baguette
  • Olive oil, for brushing
  • 1 medium garlic clove, cut in half (optional)

For the fava beans:

  • 2 1/2 pounds fava beans in pods
  • 1/4 cup olive oil, plus more for garnish
  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons thinly sliced fresh mint leaves
  • 1 (2- to 3-ounce) piece Pecorino Romano cheese
Nutritional Information
  • Calories64
  • Fat1.63g
  • Saturated fat0.43g
  • Trans fat0.0g
  • Carbs10.41g
  • Fiber4.29g
  • Sugar5.28g
  • Protein5.01g
  • Cholesterol1.47mg
  • Sodium85.3mg
  • Nutritional Analysis per serving (20 servings) Powered by

This easy appetizer is a perfect addition to any springtime party. For the meat lovers, try it with our easy pancetta recipe.

What to buy: Look for whole fava bean pods that are not shriveled or brown. The inside of each pod should be lined with white fuzz.

Special equipment: A pastry blender or a potato masher gives the perfect choppy texture to the fava mixture and eliminates the need for a food processor—after all, who wants another piece of equipment to clean?

Instructions

For the crostini:
  1. 1
    Heat the oven to 400°F and arrange a rack in the middle. Slice baguette on the bias into about 20 (1/2-inch-thick) pieces, place slices on a baking sheet, and brush lightly with olive oil. Place in the oven and bake until lightly toasted and crisp, about 8 minutes. After removing from the oven, rub cut garlic (if using) on each slice.

For the fava beans:

  1. 1
    Remove fava beans from their pods and discard pods. Bring a medium pot of heavily salted water to a boil. Add shelled fava beans and cook for 2 minutes; drain in a colander and run cold water over the beans until they are cool.
  2. 2
    Peel the light green skin from each bean to reveal two bright green inner halves. Discard skins and place peeled beans in a nonreactive bowl.
  3. 3
    Add olive oil, lemon juice, salt, and pepper. Use a pastry blender or potato masher to mash beans into a coarse, choppy paste. (Alternatively, you can pulse the beans in a food processor.) Fold in sliced mint, taste, and adjust seasoning as necessary.
  4. 4
    Top each toast with chopped favas, and garnish with a thin shaving of Pecorino Romano. Drizzle with a few drops of olive oil and grind a little black pepper over each. Serve immediately.
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