Fava Bean and Mint Crostini

June 28, 2012
2 Ratings
  • Serves 4-8, depending on how many you're willing to share
Author Notes

A local restaurant, 2Amy's Pizzeria, makes the most unreal fava bean crostini during fresh fava season. It makes me swoon, and over the years, I've eaten as many as possible. Last year, my hubby and I decided we really needed to come up with our own version, and this is it. Not only is it beautiful and simple and the flavors of favas, mint and pecorino burst in every bite.
At the farmers market several weeks ago, I was greedily filling my sack with pounds of favas- several women smiled and said I really must adore these. What was I planning to do with them? I came home and made this of course! —em-i-lis

What You'll Need
  • 1 baguette, sliced and brushed with olive oil
  • 1 pound shelled and skinned fava beans (this is about 1 lb 5 oz shelled favas, so probably nearly 2 pounds whole favas)
  • 1/3 cup extra virgin olive oil
  • 3 ounces grated pecorino, plus more for shaving on top the crostini
  • 1/2 teaspoon salt, plus more for sprinkling
  • 1/4 cup mint leaves
  • juice of 1/2 lemon
  • freshly ground pepper
  1. To prepare the fresh favas: shell the beans. Heat a medium pot of water to boiling; blanch shelled favas in the boiling water for 2-3 minutes. Remove with a slotted spoon and transfer to an ice bath (bowl of water + ice) to cool rapidly. When cool, use your fingernail or a paring knife to slice open the skin and slip the inner beans out. After doing this, you should have roughly a pound left.
  2. Preheat oven to 450. Place the baguette slices, brushed with olive oil, on a baking sheet, and set aside.
  3. In a food processor, put the shelled, blanched, cooled and skinned fava beans, the 1/3 c of EVOO, pecorino, salt, mint leaves, lemon juice and several rounds of freshly ground pepper. Puree until chunky but smooth.
  4. Put the baking sheet of baguette slices into the oven and cook until golden brown. Remove and dab 1-2 T of fava bean puree on each slice. Sprinkle with salt if you want, drizzle with a little EVOO and shave a bit of pecorino on top. Serve!

See what other Food52ers are saying.

  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • hardlikearmour
  • em-i-lis
  • wendie morin
    wendie morin

7 Reviews

wendie M. May 8, 2022
Our fava bean harvest is in full swing. This recipe is delicious. Green, fresh and pretty. The mint really adds a lot to this dish.
em-i-lis May 9, 2022
I'm so glad you enjoy this, Wendie! It's one of my faves, and I never tire of the color. :) Thanks so much!
Kara June 3, 2021
This was delicious! As much as I hate the process of preparing fava beans, I am always so happy with the end result. I will say that I halved the recipe and still had plenty to use as a spread for crostini.
em-i-lis June 3, 2021
I feel exactly the same way! :) So glad you tried and enjoyed this!
Beautiful, M. June 30, 2012
Lovely flavor combination! Pretty, too.
hardlikearmour June 28, 2012
This sounds fantastic, em! I love the combination of mint and fava.
em-i-lis June 28, 2012
Thank you so much, hla! I eat pounds at a time. :)