This nibble comes together super-quick once the fava beans are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Ingredients
- 1 baguette, cut crosswise into 1/2-inch slices
- 3 cloves garlic, peeled and divided
- 3 pounds fava beans, shelled from the pod (about 2 cups)
- 1/4 cup Parmigiano-Reggiano, grated
- 1 teaspoon lemon juice, fresh
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
Instructions
- Grill or broil the baguette slices until crisp, and use a halved clove of garlic to rub both sides of each. (This can be done ahead of time.)
- Bring a pot of salted water to boil, and drop fava beans in for 20 seconds. Drain. Then slip each bean out of its skin and into the bowl of a food processor.
- Add remaining 2 cloves of garlic, Parmigiano-Reggiano and lemon juice to the bowl, and process until smooth. Drizzle in olive oil, and blend until emulsified. Season to taste with sea salt and freshly ground pepper, and spoon into a serving bowl.
- Serve fava bean spread with the crostini.
Servings: 6
Note: Fava beans need to be shelled twice—once from their pods and again from the skins that hold the bean itself.
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