Like fresh peas, fava beans are harbingers of Spring. For these crostini, I combined several classic Italian ingredients to craft the perfect bite. The fava bean puree is the star here, highlighted with the bright flavors of mint and lemon. Crispy prosciutto and creamy burrata round out the cast. These are incredibly tasty and a feast for the eyes.
Fava Bean Crostini with Burrata and Crispy Prosciutto
4 appetizer servings
1 1/2 lb fresh, unshelled fava beans (yields about 1 1/2 cups cooked beans)
1/4 cup mint leaves, chopped
juice of 1 lemon
1/4 cup freshly grated Parmesan
4 tblsp extra-virgin olive oil, plus more for drizzling
salt and fresh cracked pepper
1/2 baguette, sliced 1-inch thick on a diagonal
1 garlic clove, peeled and halved
1/2 lb burrata, cut into 8 slices
4 paper thin slices of prosciutto
pinch of red pepper flakes
1. Preheat the oven to 400 degrees. Place a piece of parchment paper on a baking sheet and lay the slices of prosciutto in one layer. Bake until crisp, about 10 minutes. Crack into small pieces. Set aside. Place the slices of bread on the baking sheet and toast until lightly browned, about 8 minutes. Remove them from the oven and rub the cut garlic over the craggy surface.
2. Bring a medium pot of water to a boil and salt it generously. Prepare an ice bath next to the stove. Follow this tutorial to remove the beans from their pods. Blanch them for 2 minutes and use a slotted spoon to immediately transfer them to the ice water. Once cool, pop the beans out of the waxy casing. Rinse them in cool water and dry on paper towels.
3. In a food processor, combine the fava beans with the mint leaves, lemon juice, parmesan and salt and pepper to taste. Puree until combined. Slowly add the olive oil until the mixture is smooth and creamy, but still thick.
4. To assemble the crostini, spread a heaping tablespoon of the puree over each slice of bread. Top with a slice of burrata and a few pieces of crispy prosciutto. Sprinkle on some hot red pepper flakes and sea salt. Drizzle with olive oil.