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Categories:
beans extra-virgin olive oil extra-virgin olive oil arugula parmigiano lemon zest lemon juice baguette garlic mint
Viewed: 22 - Published at: 4 years agoIngredients
- 1 cup shelled fava beans
- 1/4 cup extra virgin olive oil, divided, plus additional for drizzling
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups packed baby arugula
- 3 tablespoons parmigiano
- 1/4 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- 1 baguette
- 1 garlic clove, halved crosswise
- 16 mint leaves (or basil)
Method
- Preheat oven to 350 with rack in middle.
- Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
- Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
- Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
- Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
- Puree till smooth.then add to the bowl.
- Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
- Drizzle with remaining tablespoons oil.
- Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
- Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
- Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
