Fava Bean Spread with Crostini

Fava Bean Spread with Crostini
Impress your friends with this simple but fancy fava bean spread. Serve it at parties or as a side to your favorite liver dish, with a nice Chianti! -Jaime Tanno, San Franscico

Servings: Approximately 2-3 crostini for 5 people
Prep time: 1-2 minutes
Cook time: 10-15 minutes
Total time: 10-15 minutes

2 cups of fresh fava beans (shelled and skinned)
1/2 cup chopped green or red bell pepper (optional)
3 tbsp Tahini
1/4 cup olive oil
2 cloves of fresh garlic
2 tbsp lemon juice
1 pinch cayenne
Salt and white pepper (to taste)
Fresh parsley (for garnish)
French baguette

Directions:
1. Put all ingredients, excluding parsley and baguette, in a food processor and blend until creamy. Add a bit more oil as needed to make it creamier if it’s too thick. Season with salt and pepper last to taste.
2. Slice the baguette into 1/2 inch slices and toast them on a baking sheet for approximately 15 minutes in a 350 degree oven. You want them crispy so they don’t get soggy when you put the spread on them. Serve with a garnish of parsley.

This can also be served with gluten-free or vegan bread products, crackers, or crudite.

If you have a recipe to share, email it to us at articles@readymademag.com for a chance to have it included here or in an upcoming issue of the magazine.

(Source: readymade.com)

Fava Bean Salad

Ingredients

4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley

Directions

Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes.

Drain and shock in ice water. Drain again and remove outer skins.

Place the beans in a medium serving bowl.

In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

*I feel a bit of chopped red onion might also go well with this