WHY THIS RECIPE WORKS Showcasing the rich flavor and buttery texture of fava beans, this sophisticated hors d’oeuvre is a surefire crowd-pleaser. Although fresh favas do require some prep work, the results are well worth the effort. The beans must first be removed from their tough outer pod, and then the translucent waxy sheath covering each bean should also be removed. To preserve the creamy-tangy flavor of the beans, we simmered them with aromatic shallot, garlic, and cumin. Once the beans were softened and most of the water evaporated, we used a potato masher to turn them into a smooth, creamy topping. Stirring in lemon juice and parsley added a final fresh flavor punch. We spread the fava puree onto crispy thin toasted baguette slices and garnished them with Manchego cheese shavings and toasted pine nuts. This recipe works best with fresh fava beans, but if you can’t find them, you can substitute 1 pound (3 cups) frozen shucked fava beans, thawed. Skip step 2 if using frozen favas. Be sure to set up the ice water bath before cooking the fava beans, as plunging them immediately in the cold water after blanching retains their bright green color and ensures that they don’t overcook.
Serves: 8 to 10
Total time: 1 hour 30 minutes
INGREDIENTS:
- 24 (¼-inch thick) slices baguette (1 baguette)
- 5 tablespoons extra-virgin olive oil,
- plus extra for serving Salt and pepper
- 3 pounds fava beans, shelled (3 cups)
- 1 shallot, minced
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- 3 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- 1 ounce Manchego cheese, shaved
- 2 tablespoons pine nuts, toasted
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 400 degrees. Place baguette slices in single layer on rimmed baking sheet. Bake until golden and crisp, 8 to 10 minutes, flipping slices halfway through baking. Brush bread with 1 tablespoon oil and season with salt. Let cool completely on sheet, about 30 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add fava beans to boiling water and cook for 1 minute. Using slotted spoon, transfer fava beans to ice water and let cool, about 2 minutes. Transfer fava beans to triple layer of paper towels and dry well. Using paring knife, make small cut along edge of each bean
through waxy sheath, then gently squeeze sheath to release bean; discard sheath. - Heat remaining ¼ cup oil in medium saucepan over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in fava beans, 1 cup water, and ½ teaspoon salt and bring to simmer. Cook until fava beans are softened and most of liquid has evaporated, 12 to 15 minutes.
- Off heat, using potato masher, mash bean mixture until mostly smooth. Stir in parsley and lemon juice and let cool to room temperature, about 20 minutes.
- Spread fava bean mixture evenly over toasted baguette slices and top with Manchego and pine nuts. Drizzle with extra oil to taste. Serve.
