Author Notes
Warm baguette crostini topped with lemony minted fava bean pesto. roasted shrimp, and shaved pecorino romano cheese. —Riley Wofford
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Ingredients
- For the Pesto:
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1 pound
fresh fava beans, shelled
-
1
lemon, zested and juiced
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1/4 cup
pine nuts
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1 tablespoon
chopped mint leaves
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1 tablespoon
chopped basil leaves
-
1
garlic clove, peeled
-
1/2 teaspoon
kosher salt
-
1/4 teaspoon
freshly ground black pepper
-
1/2 cup
extra-virgin olive oil
-
1/2 cup
grated Pecorino Romano cheese
- For the Crostini:
-
1 pound
small shrimp, peeled and deveined
-
4 tablespoons
olive oil
-
Kosher salt
-
Freshly ground black pepper
-
1
French baguette, sliced 1/2-inch thick
-
1 ounce
Pecorino Romano cheese, shaved
Directions
- For the Pesto:
-
Bring a large pot of water to a boil. Add the fava beans and cook for 30 seconds. Drain the beans and transfer to a bowl of ice water to stop the cooking process.
-
Combine the fava beans, lemon zest, lemon juice, pine nuts, mint, basil, garlic, salt, and pepper in the bowl of a food processor and blend until finely chopped. With the machine running, slowly add the olive oil and blend until smooth. Transfer the pesto to a small bowl and stir in the cheese.
- For the Crostini:
-
Preheat the oven to 400°F. Place the bread slices on a large rimmed baking sheet and brush with 2 tablespoons of olive oil. Toss the shrimp with the remaining 2 tablespoons of olive oil and arrange on another baking sheet. Season with salt and pepper. Bake for 8 to 10 minutes, until the bread is lightly toasted and the shrimp are cooked through.
-
Spread some pesto over each piece of bread and arrange the shrimp over the pesto. Top each toast with a few shards of cheese and serve.
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