Crostini con Fave e Pecorino
INGREDIENTS
1 baguette, thinly sliced
1 cup fresh fava beans, shelled and peeled
2 tablespoons extra virgin olive oil, plus more for drizzling
Salt and pepper to taste
Shaved Pecorino cheese, for garnish
Fresh mint leaves, for garnish (optional)
PREPARATION
Prepare the Baguette: Preheat the oven to 375°F (190°C). Arrange the thinly sliced baguette on a baking sheet in a single layer. Drizzle the bread slices with olive oil and season with salt and pepper. Bake in the preheated oven for 8-10 minutes, or until the bread is crispy and golden brown.
Cook the Fava Beans: While the bread is toasting, bring a pot of salted water to a boil. Add the shelled and peeled fava beans to the boiling water and cook for 3-4 minutes, or until tender. Drain the beans and transfer them to a bowl of ice water to stop the cooking process. Once cooled, remove the outer skin from the beans and discard.
Mash the Fava Beans: In a small bowl, mash the cooked fava beans with a fork until they form a coarse paste. Stir in the extra virgin olive oil and season with salt and pepper to taste.
Assemble the Crostini: Spread a generous amount of the mashed fava bean mixture onto each toasted baguette slice. Drizzle with additional extra virgin olive oil and top with shaved Pecorino cheese.
Garnish and Serve: Garnish the crostini with fresh mint leaves, if desired, for a pop of color and freshness. Serve immediately as a delicious appetizer or light snack, allowing guests to savor the flavors of spring with each bite.