Arugula and Fava-Bean Crostini (Gourmet)

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“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.”

Ingredients Nutrition


  1. Preheat oven to 350 F with rack in middle.
  2. 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).
  3. 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.
  4. 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.
  5. Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

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