Best 4 Fava Bean Crostini With Pecorino And Lemon Oil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a quick and delicious appetizer to impress your guests? Try our Fava Bean Crostini with Pecorino and Lemon Oil. This elegant dish combines the fresh flavors of spring with creamy pecorino cheese and a zesty lemon oil. The crostini are made with toasted baguette slices, topped with a vibrant fava bean spread, and finished with a drizzle of bright lemon oil. With simple ingredients and minimal prep time, these crostini are perfect for any occasion, from casual gatherings to special events. And if you're looking for more culinary inspiration, be sure to check out our other recipes, including the classic Italian Pasta alla Norma, the hearty Tuscan Ribollita Soup, and the refreshing Summer Berry Tart. With a variety of flavors and cooking techniques, our recipes offer something for every taste and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA AND FAVA-BEAN CROSTINI



Arugula and Fava-Bean Crostini image

Provided by Kay Chun

Categories     Bean     Appetizer     Quick & Easy     Dinner     Arugula     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

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 purée 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.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

FAVA BEAN CROSTINI WITH PECORINO FRICO



Fava Bean Crostini with Pecorino Frico image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 to 2 cups shelled fresh fava beans
1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico
2 cloves garlic, peeled
1 cup combined fresh flat-leaf parsley and mint leaves
Juice of 1 lemon
Salt and pepper
3 to 4 tablespoons EVOO
Flaky sea salt
1 tablespoon all-purpose flour
Baguette, for serving
Good olive oil

Steps:

  • Preheat your oven to 350 degrees F.
  • Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.
  • In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.
  • For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.
  • Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.

FRESH FAVA BEANS WITH PECORINO CHEESE



Fresh Fava Beans with Pecorino Cheese image

Provided by Food Network

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds fresh, young unshelled fava beans
1 pound young, fresh sheep's milk cheese, such as pecorino dolce, pecorino, or fresh ricotta
Extra virgin olive oil
Fresh lemon wedges
Fresh ground pepper and coarse sea salt
Italian bread with a good crust, such as ciabatta

Steps:

  • Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.
  • Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.

FAVA BEAN CROSTINI WITH PECORINO AND LEMON OIL



FAVA BEAN CROSTINI WITH PECORINO AND LEMON OIL image

Categories     Bean     Cheese     Appetizer

Yield 24

Number Of Ingredients 7

1 1/2 cups shelled fava beans (about 1 1/2 pounds in pods) or thawed frozen baby lima beans
8 tablespoons extra-virgin olive oil, divided
10 garlic cloves, flattened
1 cup water
24 1/3-inch-thick diagonal slices French-bread baguette
3/4 cup grated pecorino Romano cheese
Lemon-infused olive oil* (optional)

Steps:

  • If using fava beans, boil in large pot of water 3 minutes. Drain. Transfer to large bowl of ice water. Drain again and peel. Meanwhile, heat 6 tablespoons olive oil in heavy large saucepan over low heat. Add garlic. Cover and cook until garlic is very tender and beginning to dissolve into oil (do not allow garlic to brown), stirring occasionally, about 30 minutes. Add fava beans or thawed lima beans and 1 cup water. Cook over medium heat until beans begin to break apart, stirring often, about 20 minutes. Mash until mixture resembles coarse puree. Season to taste with salt and pepper. Preheat oven to 350F. Arrange bread slices on large baking sheet. Brush with remaining 2 tablespoons olive oil. Bake until golden brown, about 15 minutes. Cool completely. (Can be made 1 day ahead. Cover and refrigerate bean mixture. Store toasts airtight at room temperature.) Preheat broiler. Spread bean mixture onto toasts. Sprinkle with cheese. Broil until golden, about 2 minutes. Drizzle with lemon oil, if desired. Transfer crostini to platter and serve. *Available at specialty foods stores and some supermarkets.

Tips:

  • Choose fresh fava beans: Look for bright green, plump beans with no blemishes. You can find them in the spring and early summer at farmers' markets or specialty grocery stores.
  • Double-pod the fava beans: This means removing the beans from both the outer pod and the inner membrane. It's a bit of a process, but it's worth it for the creamy, delicious beans inside.
  • Use good-quality olive oil: The lemon oil in this recipe is simple but flavorful. Make sure to use a good-quality extra virgin olive oil for the best results.
  • Toast the bread until it's golden brown: This will help it hold up to the toppings and give it a nice crunch.
  • Garnish with fresh herbs: A sprinkle of chopped parsley or basil adds a pop of color and flavor to the crostini.

Conclusion:

These fava bean crostini with pecorino and lemon oil are a delicious and easy appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up fresh fava beans. The combination of creamy fava beans, tangy pecorino, and bright lemon oil is sure to please everyone. So next time you're looking for a simple but impressive appetizer, give these crostini a try. You won't be disappointed!

Related Topics