Shafer Recipes


Arugula and Fava Bean Crostini

Preparation

Preheat oven to 350°F.

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

Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Set aside. To the favas in the food processer, add 1 Tablespoon oil, ¼ cup arugula, cheese, lemon zest and juice, pinch sea salt and black pepper and purée until smooth. Fold into favas in the bowl. Coarsely chop remaining ½ cup arugula and gently fold into fava-bean mixture.

Cut 8 diagonal slices (⅓ inch thick) from baguette and place on sheet pan. Drizzle with 1 teaspoon of oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

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

In Your Glass

This dish takes me right back to springtime in Tuscany, where you’d likely see this Crostini served with a chilled local white wine such as Vernaccia di San Gimignano, a delicious combination in its simplicity and balance of delicate flavors! Closer to home, Doug and I have enjoyed this with a crisp, effervescent California blanc de blanc sparkling wine or a younger Red Shoulder Ranch Chardonnay.