Recipe by Barbara Kobsar | Artwork by Patricia Robinson
Makes 12 crostini
1 1/2 pounds fresh fava beans
1 small shallot, chopped
3 tablespoons grated Parmesan
1 tablespoon olive oil
1 bulb green garlic, chopped
1 baguette, sliced into 12 thin slices
Salt and pepper to taste
Mint, arugula, or baby spinach leaves for garnish
Shell the fresh fava beans and cook in boiling water for 2 minutes. Drain and rinse. Peel off the skins. Reserve 12 beans and purée remaining beans with the chopped shallot, grated Parmesan, olive oil, and chopped green garlic.
Brush 12 baguette slices with olive oil. Season with salt and pepper. Bake at 300° for 10 to 12 minutes.
Top toasted crostini with purée. Garnish with mint, arugula, or baby spinach leaves and reserved beans.