Best 5 Springtime Morel And Fava Bean Crostini Recipes

SPRINGTIME MOREL AND FAVA BEAN CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Brush both sides of baguette slices with olive oil and place on a baking sheet. Transfer to oven and bake, turning once, until lightly browned, 4 to 5 minutes per side. Remove from oven and set aside.
• Melt butter in a medium skillet over high heat; cook until butter is lightly browned. Add morels and shallot and cook, stirring, for 1 minute. Season with salt and pepper.
• Add sherry to deglaze and cook until almost evaporated. Add cream and let cook until reduced and thickened slightly. Stir in fava beans and ramp leaves or chives.
• Divide morel mixture evenly among toasted baguette slices; top with crumbled bacon and garnish with cheese. Serve.

SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS

Steps:

• Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
• In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
• Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
• Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

CROSTINI OF FAVA BEAN PUREE, FRESH RICOTTA, AND MOREL MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
• With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
• In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
• Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.

ARUGULA AND FAVA-BEAN CROSTINI

Steps:

• Preheat oven to 350°F 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 arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula 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.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

ARUGULA AND FAVA BEAN CROSTINI

Steps:

• Preheat oven to 350 with rack in middle.
• Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
• Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
• Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
• Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
• Puree till smooth.then add to the bowl.
• Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
• Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
• Drizzle with remaining tablespoons oil.
• Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
• Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
• Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.