Arugula & Fava Bean Crostini

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You know when you are scrambling to think of an app to bring to a party but all that comes to mind is cheese? And you know at least three other people will probably bring cheese so you would prefer something at least semi fresh and healthy to break up all the CHEESE (for the record I’m obsessed with cheese so I wouldn’t be totally upset by this scenario)?! Well this appetizer is for you and let me tell ya it’s a real tried and true winner.

One of my besties, Meg, brought this to a girls night a few years ago and I almost ate every last bite before another person showed up. The first time you do it plan to take your time so you can follow the recipe but after that it will be a cinch.

All the fixins

All the fixins

Arugula & Fava Bean (or Edamame) Crostini, via Epicurious, originally Gourmet by Kay Chun

Ingredients

  • 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 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 Parmigiano-Reggiano
  • 1/4 teaspoon grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 baguette
  • 1 garlic clove, halved crosswise
  • 16 mint leaves

Directions

  • 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.

My Tips

  • To save time and dishes I don’t cook the edamame, I just defrost it in a strainer while getting all my other ingredients ready
  • Make mixture up to a day ahead of time, just wait to incorporate the chopped arugula to the mixture until right before serving, store in airtight storage bag or container
  • I add extra lemon zest and mint, I think it brightens the flavor, don’t be afraid to play to your liking after you’ve tried it once
  • I show it served on crackers because I wanted a gluten free option, if you can have gluten definitely do the baguette
  • I top with fresh mint, extra lemon zest and a drizzle of olive oil to make the plate really sing
The rough chopped items before adding in the puree

The rough chopped items before adding in the puree

 

I bring with me like this and assemble at the party

I bring with me like this and assemble at the party

 

Snip the tip and use like a pastry bag to pipe onto the toasts

Snip the tip and use like a pastry bag to pipe onto the toasts

 

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2 thoughts on “Arugula & Fava Bean Crostini

  1. Pingback: Spring Recipe Round-Up | a touch of lovely

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