This Fava Bean Crostini with Pecorino + Mint is an easy and elegant spring appetizer. Creamy fava beans, sharp, salty Pecorino, and fresh mint.
- 2 pounds fresh fava beans, shelled (about 2 cups)
- 3/4 teaspoon salt, plus more for water
- 1/2 cup extra virgin olive oil
- juice of 1 lemon, or more to taste
- 1 loaf crusty French or Italian bread, thinly sliced on a bias
- pecorino Romano cheese, for shaving
- fresh mint leaves, torn (about 1 loosely packed cup)
- Bring a large pot of water up to a boil, and add a generous amount of salt. Drop the shelled fava beans into the water and cook for about 5 minutes, or until tender. Transfer to a bowl of ice water, and once cool, carefully slip the beans out of their skins and place them in the bowl of a food processor and discard the skins.
- Add the salt, olive oil and lemon juice to the food processor and pulse until you achieve a slightly coarse puree. You can opt to leave it more chunky, or keep pureeing until very smooth. Taste and adjust the seasoning adding more salt or lemon juice as needed.
- Preheat the oven or toaster oven to 350 degrees. Place the slices of bread on a baking sheet and bake for about 10 minutes or until lightly toasted. Spread each piece of toast with a generous amount of fava bean puree, then use a vegetable peeler to shave thin slices of pecorino over the top. Sprinkle with lots of fresh mint, and serve immediately.
- Leftover fava bean puree will keep in the fridge for up to 5 days.
Keywords: fava beans, pecorino, crostini, mint, cheese, beans, easy