Rocket and Fava-Bean Crostini

Ingredients for Rocket and Fava-Bean Crostini

• 240ml shelled fresh fava beans (575g in pods) or shelled fresh or frozen edamame (soybeans

• 350g in pods)

• 60ml plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling

• 1 1/2 cups packed baby rocket (45g), divided

• 45ml grated Pecorino Toscano or Parmigiano-Reggiano

• 1/4 teaspoons grated lemon zest

• 1/2 teaspoons fresh lemon juice

• 1 baguette

• 1 garlic clove, halved crosswise

• 16 mint leaves

How to make Rocket and Fava-Bean Crostini

Preheat oven to 177°C with rack in middle.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).

Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup rocket, cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup rocket and gently fold into fava-bean mixture.

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

Fontaleoni Vernaccia di San Gimignano '07

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.