- Prep time
- 45 minutes PT45M
- Cook time
- 30–45 seconds PT0
- 8–12 pieces
For a sensational spring appetizer, top your toast with soft, spreadable cheese and fava beans two ways!
- About 5 pounds fava beans
- 1–2 tablespoons water
- 1 clove garlic
- ½ teaspoon salt
- Zest of 1 lemon, divided
- 6 tablespoons olive oil, divided
- 1 tablespoon chopped tarragon
- 4 ounces ricotta or burrata
- Crostini or grilled baguette
- 1 ounce arugula, for garnish
Shell the fava beans by cracking the husk and then pressing the bean out between your thumb and forefinger. Bring a pot of salted water to a boil. Blanch fava beans for 15–20 seconds, then shock in ice water. Peel each bean by tearing a small hole in the skin with a paring knife, then squeezing out the bean.
Place 1½ cups shelled fava beans, garlic, salt and half of the lemon zest in a food processor. Puree for 15 seconds and then emulsify in 4 tablespoons of the olive oil and add salt to taste.
Marinate remaining fava beans in the remaining olive oil, lemon zest and tarragon for 5–10 minutes.
To make the toasts, spread a layer of ricotta or burrata on the crostini, top with fava bean puree and then the marinated fava beans. Garnish with arugula.