Fava Bean and Manchego Crostini is a simple elegant appetizer that is creamy and delicious.
What is a Fava Bean anyway? If all you know about them is that Hannibal Lector favored them with a nice Chianti, you are missing out!
They look like Lima Beans to me, but they are not. For the longest time, I thought fava beans were the same thing as lima beans. I know. Silly me. Those chalky excuses for vegetables my mother force fed me growing up are nothing like fava beans, at least as far as taste goes.
I really fell in love with Fava Beans at a little Italian restaurant here in Cincinnati, that served them on a toasted bread. The flavor was so fresh and delicious I couldn’t wait to get home and try to recreate.
I decided to puree the fava bean mix in a food processor which allowed me to easily spread on a nice slice of crusty bread. Give the recipe a try to serve the next time you have guests or if you are in charge of bringing the appetizer, it will be a huge hit.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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- 2 cups Fava Beans (thawed if using frozen) {you can use lima beans or edamame as a substitute}
- 1/2 cup cubed Manchego Cheese
- 1 large cloves of garlic, sliced
- Zest of One Lemon
- 1/2 cup Olive Oil
- 1 1/2 teaspoons of dried Italian Seasoning
- Pinch of Salt & Pepper
- 1 loaf of sourdough or french bread, sliced 1/2” thin
- Preheat oven to 400°
- On a baking sheet line bread in a single layer and bake until bread is starting to brown and becomes crunchy, about 6-8 minutes. If you are using the entire loaf you will need to use two baking sheets.
- Meanwhile combine all ingredients in a food processor and blend to a paste
- Remove bread from oven and spread each piece of bread with a heaping spoonful of manchego puree, spreading.
- Grate extra manchego cheese over top {optional} and set back in oven to quickly warm and melt cheese, about 3 minutes.
- Serve
Baked Sweet Potato Soup
Stuffed Baked Steak
Sausage Crostini
Mixed Berry Breakfast Muffins {gluten free + paleo}
Ooh… thank you so much!
My beans are almost ready and I’ll give this a go. You’re a star!!
I hope you like 🙂
This looks delicious! I came over via the PJ Gardener and love your blog. I am a kindred spirit with your philosophy of garden to table. I look forward to exploring your blog.
Thank you! Love PJ Girl:)