Arugula and Fava-Bean Crostini

Arugula and Fava-Bean Crostini
Photo by Roland Bello


  • 1 cup shelled fresh fava beans or shelled fresh
  • 2 cups packed baby arugula
  • 1 baguette
  • ½ teaspoon fresh lemon juice
  • 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
  • ¼ teaspoon grated lemon zest
  • 5 tablespoons extra-virgin olive oil
  • + 3 more ingredients
    • or frozen edamame (soybeans)
    • 16 mint leaves
    • 1 clove garlic

Preheat oven to 350°F with rack in middle. Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel). Pulse fava beans in a food processor until very coarsely chopped, the...

View full recipe at Epicurious


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