baby fava bean crostini

By abuck
August 18, 2009
2 Comments


Author Notes: i've been really enjoying hitting up the greenmarket in union square, nyc. this is something i threw together as an appetizer for dinner a few nights backabuck

Serves: 4

Ingredients

  • 1/2 pound baby fava beans, shucked and blanched
  • 1 baguette, sliced thin on the bias
  • parmesan
  • olive oil, salt, pepper, garlic

Directions

  1. set your oven for 400F
  2. lay your bread slices out on a baking sheet and drizzle with olive oil, salt, and pepper
  3. rub a clove of garlic over each slice of bread a couple of times
  4. toast bread until crisp, about 10 minutes
  5. combine fava beans, a handful of grated parmesan, olive oil, salt, and pepper in a bowl. mix
  6. when the bread is ready, top each slice with some of the mixture, serve

More Great Recipes:
Bean|Serves a Crowd|5 Ingredients or Fewer|Mother's Day|Spring|Vegetarian|Appetizer|Hors D'Oeuvre

Reviews (2) Questions (0)

2 Comments

Francesca September 17, 2009
I love fava beans, we have lots of them here in Sicily. My daughter won't eat them though but I think she will like this recipe. It sounds delicious. Your pictures are fabulous...wish you were here to take pictures of my food...it looks great in "real life" but when I take a picture it's either blurry or looks like something else. It must be the camera...or maybe, the photographer:)
 
Author Comment
abuck September 30, 2009
food photography is really tough. Use natural light, and lots of it. Having a camera with a decent lens certainly helps a lot, but i suspect the macro mode on a point and shoot would also work well if given the right conditions.