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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Crostini with Fava Bean Spread and Mint

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Crostini with Fava Bean Spread and Mint Empty Crostini with Fava Bean Spread and Mint

Post by Lobo Mon 08 Feb 2016, 10:42 pm

Crostini with Fava Bean Spread and Mint Img80l
Crostini with Fava Bean Spread and Mint
Crostini with Fava Bean Spread and Mint Translucent
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
Fresh fava beans are prized for their meaty, earthy taste, not dissimilar to that of lima beans. The larger, more mature beans make an exceptional spread and combine well with fresh herbs. Here, fresh mint is used, but chives or tarragon can be used in its place.





  • 14

Ingredients:


  • 30 baguette slices, each 1/4 inch thick (about 1 large baguette)

  • 2 lb. fava beans
  • 3 Tbs. extra-virgin olive oil, plus extra for drizzling
  • 6 Tbs. heavy cream
  • 2 tsp. sea salt
  • 1 tsp. freshly ground pepper
  • 3 Tbs. minced fresh mint
  • 30 small fresh mint sprigs for garnish

Crostini with Fava Bean Spread and Mint Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

Directions:

Preheat an oven to 350°F.

Arrange the baguette slices in a single layer on a baking sheet. Bake, turning once halfway through baking, until lightly golden, about 20 minutes. Remove from the oven and set aside.

Remove the fava beans from their pods and discard the pods. Bring a pot three-fourths full of water to a boil over high heat. Add the fava beans and cook until the beans are tender and the skins slip easily from the beans, 10 to 25 minutes; the timing depends on the age of the beans. Drain the beans in a colander and, when cool enough to handle, slip off the skins and discard them.

In a food processor or blender, combine the beans, the 3 Tbs. olive oil, 3 Tbs. of the cream, the salt, pepper and minced mint and process until a creamy puree forms. If the mixture seems too dry, add up to 3 Tbs. more cream. Taste and adjust the seasoning. (The puree may be made up to 2 hours in advance, covered and refrigerated; bring to room temperature before spreading on the baguette slices.)

Spread the puree on the baguette slices and arrange on a platter. Garnish the crostini with the mint sprigs and then drizzle them with olive oil. Serve immediately. Serves 10 to 12.

Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).

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