Fava Bean Crostini
This delicious and simple dip or crostini spread can be made a few days in advance making it the perfect party appetizer for spring.
Servings: 24 servings
Calories: 174kcal
Ingredients
- 2 pounds fresh fava beans
- ½ -¾ cup olive oil plus more for drizzling
- 2 cloves garlic
- Juice half lemon
- Manchego cheese thinly sliced
- Kosher or sea salt
- Fresh cracked pepper
- Crostini
Instructions
- Bring an extra large pot of water to a boil
- While bringing water to a boil, fill a large bowl with ice water
- Once the water is boiling, add the fava beans
- Let boil for 6-8 minutes, stirring occasionally
- Using a large slotted spoon, move the fava beans to the prepared ice water bath
- This will stop them from cooking and allow the outer shell to slide right off
- Once they’ve cooled, drain the ice water
- Shell the fava beans by removing both the large outer bean and the inner white bean
- Put the shelled fava beans, garlic, olive oil and lemon into a food processor or blender. Blend until smooth.
- Salt and pepper to taste
- Add a tablespoon or two to the prepared crostini
- Top with a few slices of manchego cheese
- Drizzle with olive oil and add kosher salt or cracked pepper
Notes
- You can leave the inner shell on but but it will give the beans an earthy flavor and you won’t have that signature bright green fava bean look.
- The fava bean dip can be made 48 hours in advance and stored in an airtight container in the fridge.
Nutrition
Serving: 1crostini | Calories: 174kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 396mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
