Fava Bean Crostini

05 . 11 . 11

My head is full, my heart is ready. A few more days and it all shall pass, as they say. The last few days of the semester are the hardest, but most important, times to practice balance and moderation. In Sanskrit, moderation is matannuta, knowing the right amount: where well-being and contentment come together. I’m thankful for this Buddhism exam. It throws me beautiful and thought provoking buoys while navigating the sticky stuff.

Cooking provides the time and space to step away from what crowds our day planners, our thoughts, and helps us to practice “the right amount.” Too much vinegar will overpower your salad, not enough yeast will leave your loaves lifeless.

I love this fava bean crostini, for it is just the right amount.

Creamy Fava Bean Crostini (adapted from Kay Chun, Gourmet)

  • 1 cup shelled fresh fava beans (1 1/4 pounds in pods)
  • 1 1/2 cups packed baby arugula (or spinach if bitter greens aren’t your party)
  • 2 medium sized ripe avocados
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 garlic clove, finely minced
  • 8-10 mint leaves, finely minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • sliced multi-grain baguette
  • 1/4 cup olive oil
  • (optional) wild caught Alaskan salmon

Preheat oven to 350°F with rack in middle.

Remove fava beans from their pods, and cook in a pot of boiling water for 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins, and set aside.

In a food processor, pulse avocados and arugulua until very coarsely chopped. Add fava beans, lemon zest, lemon zest, salt, pepper, and minced fresh mint. Pulse for 1-2 minutes.

Cut bread into thin slices,and lay flat on a cookie sheet and smear with olive oil, salt, and pepper. Bake until golden crisp, 8-10 minutes.

Spoon fava-bean mixture onto toasts with a few sprigs of arugula, then drizzle with oil. Lemon broiled salmon makes a perfect topper… just saying (smiles).

  • Laurie Boyte

    You inspire me to take time to putter in the kitchen. Beautiful pictures, stories, and life lessons. Congratulations on Happyolks —

    Smiles — Laurie

  • Your photographs are gorgeous and this crostini…I’m just wondering how quickly I could make it over to my Whole Foods.

    I’m so glad you found my blog and that you’re in San Diego. I’m going to skip weeks of formalities and tell you I love you blog (I’ve been reading it all morning) and we should totally meet up before I leave (sadly, I’m moving in mid-June). Yes? Let’s chat.

  • This is so good. I love everything in it and your photos are making me so hungry!

  • That looks delicious. I often make fava crostini, but haven’t thought of adding avocado! Thank you for sharing this – bookmarked!

  • That looks amazing! I haven’t done much with fava beans, but now I want to :)

  • Reading your getting-through-finals posts have been so inspiring—there is absolutely no way I would’ve been awesome enough to eat this way during exams! (My exam diet consisted of black coffee and chocolate-covered pretzels…)

    Seriously, I’m so impressed with your creativity in health-conscious eating, especially as you make your way through one of the most trying times in one’s college career. Bravo!

  • I love how you also find solace in your kitchen…I relate to that whole heartedly..

    On an unrelated note I am a total goof and made the Hannibal Lectar sound when I read Fava beans…Oh I need to go to sleep ;)

  • I just discovered fava beans this year. I posted recently about a fava bean and goat cheese spread that got picked up by HonestCooking.com Your looks so good and I love the broiled salmon on top.

  • That looks soooo good. I wish I could find fresh favas around here….

    Hope the end of the semester went well and that you’re able to relax a bit now :)

  • I LOVE fava beans. This looks like a delicious flavor combination. Especially with the mint :)

    Thanks for sharing!

  • this looks absolutely divine — and it doesn’t hurt that it’s healthy too. no guilty eating here :) yum!

  • I have no idea why but i LOVE Fava Beans. There is something about them i can’t get enought of. I can just snack and snack on them. This looks fabulous. Going to save this recipe. Very nice! I am sure it goes fabulous with salmon!

  • Love this recipe! (So much so, that I linked to it from my farmer’s market blog. I write for them and did a roundup of spring recipes). Seriously, this is the perfect spring recipe. As always, love your stuff.

    p.s. didn’t get your comment on my blog about my Placerville/SF trip until now (it went into spam?!) but so funny you’re from that area. I lived in Auburn in high school!

  • olga

    I just love your recipe’s. Thank goodness my daughter informed me about this great website!! I love to cook ancannot stay away from you, can’t wa i t to try the fava bean recipe!

  • Susan Chapin Musicant

    Hi,
    I’m an American living on the island of Bermuda. There are no fresh fava beans here. Should I substitute canned, dry or something else altogether?

    Thanks –

Trackbacks

  1. Montavilla Farmers Market | A Spring Recipe Roundup
  2. Happyolks. » Boyte Creative (the blog)
  3. Eat Very Local Challenge: Day Three, Decadence and Zucchini Noodles « Garden Eats – Tales of how our garden’s produce makes its way to the kitchen table

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