Friday, June 22, 2007

Fava Bean and Goat's Cheese Crostini

I had originally planned to serve these crostini's with a browned butter and sage spaghetti, but after having an enormous lunch, I wasn't that hungry. However, the crostini by themselves were the perfect light snack and were absolutely delicious. I had expected them to be good, but they far exceeded my expectations. Yum!! The color is gorgeous as well, making these perfect to serve to guests. You could make little appetizers by putting the topping on mini toasties, or just serve the whole crostini with a soup, salad or gazpacho. These definitely get 2 thumbs up from me.

Fave Bean and Goat's Cheese Crostini
(makes 4)

4 slices of rustic bread such as ciabatta
3oz goat's cheese
1lb fresh fava beans
1 clove garlic, crushed
tbs lemon juice
1/4 cup grated parmesan cheese
salt and pepper to taste
about 1/4 cup of olive oil

1. Bake the bread at 350F for approximately 5 minutes, or until golden.

2. Remove fava beans from pods, then boil for about 2 minutes. Remove beans from soft white shell and add to a food processor. Place the rest of the ingredients except olive oil into the food processor. Turn the processor on, the drizzle oil through feed tube until beans turn into a smooth paste.

3. Spread goat's cheese onto each piece of bread, then top with fava bean mixture. Serve.

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