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Fava Bean and Manchego Cheese Crostini
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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.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 24 servings
Calories: 174kcal


  • 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


  • 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


  • 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. 


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