Fava Bean Crostini with Pecorino and Mint
These Fava Bean Crostini with Pecorino Cheese and Mint are a delicious and elegant spring appetizer. The crispy toasted bread is topped with creamy, lemony fava bean puree and finished with sharp, salty Pecorino cheese and fresh mint. A burst of flavor in each bite!
Servings: 7 servings
Calories: 640kcal
Ingredients
- 2 pounds fresh fava beans shelled (about 2 cups)
- ¾ teaspoon salt plus more for water
- ½ 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)
Instructions
- 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.
Notes
- Don’t skimp on seasoning the boiling water for the fava beans as well as the final dish. Proper seasoning brings out the natural flavors of the fava beans and balances the richness of the olive oil and pecorino.
- Assemble the crostini right before serving to ensure the bread remains crisp and the toppings are fresh and vibrant.
- You can blanch, and puree the fava beans the day before serving for a quicker preparation.
- Leftover fava bean puree will keep in the fridge for up to 5 days.
Nutrition
Calories: 640kcal | Carbohydrates: 59g | Protein: 15g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Sodium: 496mg | Potassium: 488mg | Fiber: 9g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 3mg
