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Arugula and Fava-Bean Crostini

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Arugula and Fava-Bean Crostini

Arugula and Fava-Bean Crostini

amanda

Equipment

  • - Kitchen Knife

  • - Serrated Bread Knife

  • - Mandoline Slicer

  • - Toaster Oven

  • - Soup Spoon

  • - Peeler

  • - Garlic Press

  • - Paring Knife

  • - Stirring Spoon or Spatula

  • - Mixing Bowls

Ingredients

  • 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling

  • 1 1/2 cups packed baby arugula (1 1/2 ounces), divided

  • 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano

  • 1/4 teaspoon grated lemon zest

  • 1/2 teaspoon fresh lemon juice

  • 1 baguette

  • 1 garlic clove, halved crosswise

  • 16 mint leaves

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
3

Instruction 3

Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
4

Instruction 4

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
5

Instruction 5

Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
6

Instruction 6

Fontaleoni Vernaccia di San Gimignano '07
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