Fava Beans & Pecorino/Romano Crostini
Updated: Aug 17
This is such a nice & fresh appetizer, perfect for spring & summer time!
1 lb, fresh Fava Beans
1/2 cup Pecorino/Romano cheese, diced
2 TBSP Extra Virgin Olive Oil, to add to fava mixture
1 tsp Fresh Thyme Leaves
Grated Zest of 1 Lemon
Salt & Pepper, to taste
1 Baguette, sliced on the bias
2 TBSP Extra Virgin Olive Oil, to brush on bread
Shell the fava beans and set aside the beans & discard the outside pods. Take the shelled beans and boil for 2 minutes. While beans are boiling, prepare an ice bath by preparing a bowl with ice water. Drain & transfer the beans to the ice bath to stop the cooking process. Drain and transfer your cooled beans into a clean bowl.
Shell the beans again by removing the outer layer off of each bean & keep the tender bean inside. To your shelled beans, add your cheese, olive oil, thyme, lemon zest, salt & pepper. Set aside to for flavors to incorporate for 1 hour.
Preheat oven to broil setting and place rack about 6" from heating element. Take all of your bread slices and brush each side with olive oil. Broil bread slices, turning once during cooking, about 5 minutes total, or until golden brown and crispy. Remove to cool.
Slice each bread slice in half crosswise and arrange on a nice platter with fava bean/cheese mixture. Enjoy!
*Note: If you cannot find fava beans at the store, a good substitute would be edamame in this recipe.