Fava Bean Bruschetta

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Uploaded by: Stan Frazier

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Ingredients

4 garlic cloves, 2 smashed, 2 peeled left whole

3 1/2 pounds fresh fava beans, shelled (4 cups)

2 teaspoons finely chopped thyme

1 teaspoon finely grated lemon zest

1 cup extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

Twenty-four 1/2-inch-thick slices of Italian bread

1 Cup of Pecorino Romano Cheese (grated) plus more for garnish

Preparation

1.

FAVA BEAN BRUSCHETTA This recipe requires alot of work but don’t be put off. Shucking the Fava’s is time consuming so put on some music and crack a bottle of wine. The taste is worth it. 4 garlic cloves, 2 smashed, 2 peeled left whole 3 1/2 pounds fresh fava beans, shelled (4 cups) 2 teaspoons finely chopped thyme 1 teaspoon finely grated lemon zest 1 cup extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper Twenty-four 1/2-inch-thick slices of Italian bread 1 Cup of Pecorino Romano Cheese (grated) plus more for garnish Preheat the broiler. Bring a medium saucepan of water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans and transfer to a bowl of ice water to cool. Drain, then peel and discard the tough outer skins. In a food processor, puree the beans with the garlic, thyme, a handful of grated cheese and lemon zest. With the machine on, add 3/4 cup of the olive oil in a thin stream and process until smooth. Scrape the fava bean puree into a medium bowl and season with salt and pepper. Brush the bread slices on both sides with the remaining 1/4 cup of olive oil. Arrange the slices on a baking sheet and broil about 4 inches from the heat for 1 minute per side, or until golden and crisp. Rub lightly with whole garlic cloves. Spread the toasts with the fava bean puree and arrange the crostini on a plate. Drizzle with olive oil, flake some Pecorino on top then sprinkle with pepper and serve.

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