Chef Brandon Miller created this recipe for one of our Farm Stand Chef Walks. Young, early-season fava beans are especially delicious in these beautifully textured, crunchy appetizers.
1 ½ cup
fava beans, shelled and peeled (from about 2 pounds in the pod)
extra virgin olive oil
Salt and freshly ground black pepper (to taste)
Shell the fava beans and cook in boiling, salted water until tender. Plunge them into a bowl of ice water to stop the cooking process. Peel the beans and set aside.
To make the crostini, preheat the oven to 350 degrees F. Cut a baguette or similar loaf into approximately 1/8-inch-thick slices. Brush or spray each slice lightly with olive oil, and season lightly with salt and pepper. Arrange the slices in a single layer on a sheet pan and toast in the oven until golden brown.
In a food processor, add the fava beans, garlic, and fresh mint, and purée the mixture while adding the olive oil in a thin stream. Season to taste with salt and pepper. Spread the fava bean purée on the crostini and serve.