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 1/2 cups||fava beans, shelled and peeled (from about 2 pounds in the pod)|
|1 tablespoon||fresh mint|
|1/3 cup||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.