Fava Bean Crostini with Shaved Pecorino and Red Onion

By susanwadle

Ingredients

• One loaf ciabatta, cut into 20 rectangles, (1 inch by 2 inches each)
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 3 pounds whole fava beans, shucked, blanched and peeled to yield about 2 cups cooked (see note below)
• 1/4 cup toasted almonds
• 1/3 cup grated aged pecorino, plus more for shaving
• 10 mint leaves
• Pinch chili flakes
• 2 cloves garlic, minced
• 3 tablespoons minced red onion
• Salt and freshly ground pepper

Details

Servings 20
Adapted from denverpost.com

Preparation

Step 1

Preheat oven to 400 degrees. Place the ciabatta slices on a baking sheet and brush on both sides with half the olive oil. Bake until golden brown, about 12 minutes. Remove from the oven and cool.

Place the cooked fava beans, the remaining olive oil, the almonds, the grated pecorino, the mint, the chili flakes, the garlic and the salt and pepper into food processor and process until you have a rough paste. Remove to a small container and cover with a thin layer of olive oil topped with plastic wrap.

To assemble, spread a tablespoon of the fava bean pesto on each crostino. Top each with a drizzle of olive oil, some minced red onion, shaved pecorino and salt and ground pepper.

Note: To shuck the fava bean, open each pod along the seam (using a sharp vegetable peeler can expedite this process) and remove the beans. Bring a large pot of heavily salted water to a boil. Place a large of bowl of ice water nearby. Boil fava beans about 2 minutes, then drain and cool in the ice water. When the beans are cool, drain well. With the fingernail of your thumb, pop open each fava bean and discard the inedible shell. Keep refrigerated until ready to use.