Best 2 Arugula And Fava Bean Crostini Recipes
# **Arugula and Fava Bean Crostini: A Delightful Fusion of Flavors**
Springtime brings forth an abundance of fresh and vibrant ingredients, and the combination of arugula and fava beans is a prime example of this seasonal bounty. These two ingredients are united in a harmonious blend of flavors and textures in this collection of arugula and fava bean crostini recipes.
From a simple crostini topped with a zesty arugula and fava bean salad to more elaborate bruschetta-style creations, these recipes offer a versatile range of options to satisfy various tastes and preferences. Experience the delightful crunch of the crostini, the peppery bite of arugula, the tender sweetness of fava beans, and the acidity of lemon and vinegar, all coming together in perfect balance.
Whether you're looking for a quick and easy appetizer or a sophisticated and elegant dish for a special occasion, these arugula and fava bean crostini recipes are sure to impress.
ARUGULA AND FAVA-BEAN CROSTINI (GOURMET)
A delicious Tuscan appetizer. Fresh arugula, both pureed and roughly chopped, punctuates the spread with spice and texture. If you can't get fresh fava beans, frozen edamame work very well, too. If you want a vegan recipe, omit the cheese. This recipe is from Gourmet Magazine (May 2009). MAKE AHEAD: �Topping, without chopped arugula, can be made 8 hours ahead and chilled. Fold in arugula before using. �Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
Provided by blucoat
Categories Lunch/Snacks
Time 29m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and puree until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
- Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Nutrition Facts : Calories 257.3, Fat 9.8, SaturatedFat 2.1, Cholesterol 3.3, Sodium 398, Carbohydrate 34.4, Fiber 2.9, Sugar 0.6, Protein 7.8
ARUGULA AND FAVA BEAN CROSTINI
These savory little toasts is a favorite snack or appetizer with nutty crumbles of Parmigiano or Pecorino Toscano cheese. Fava beans, fresh arugula, both pureed and roughly chopped punctuates this spread with spice and texture. If you cannot find fava beans in your grocers freezer, you can also use frozen edamame but do not shell them.
Provided by Dedee Royale
Categories Spreads
Time 28m
Yield 16 Slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 with rack in middle.
- Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
- Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
- Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
- Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
- Puree till smooth.then add to the bowl.
- Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
- Drizzle with remaining tablespoons oil.
- Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
- Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
- Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 1.6, Sodium 347.6, Carbohydrate 33.9, Fiber 2.9, Sugar 0.6, Protein 6.7
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish. Look for arugula and fava beans that are bright green and crisp.
- Don't overcook the fava beans. They should be cooked until they are tender but still have a slight bite to them.
- Toast the bread until it is crispy. This will help it to hold up to the toppings.
- Be generous with the arugula and fava beans. They are the stars of this dish, so don't be afraid to add plenty of them.
- Drizzle the crostini with olive oil and balsamic vinegar. This will add a delicious finishing touch.
Conclusion:
Arugula and fava bean crostini are a delicious and easy-to-make appetizer that is perfect for any occasion. They are light and refreshing, with a bright and flavorful combination of arugula, fava beans, and balsamic vinegar. These crostini are also a great way to use up leftover arugula and fava beans. So next time you have a bunch of these greens on hand, give this recipe a try. You won't be disappointed!
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