Favas are so good and so special, when they make their appearance each spring I like to highlight their delicate flavor as simply as possible. This Martha Stewart adapted salad recipe makes a terrific crostini that does just that.
- 1 small baguette, cut diagonally into 12 (⅓‑inch-thick) slices
- ¼ cup olive oil, for brushing and for the favas as needed
- 2 cup fresh fava beans shelled (about 4 pounds unshelled)
- 1 tablespoon coarse sea salt, such as maldon divided for toasts and as seasoning
- 2 ounce parmesan cheese, crumbled
- ¼ cup freshly squeezed lemon juice
- ½ cup whole almonds (about 3 ounces)
Preheat oven to 375 degrees. Lightly brush each bread slice on both sides with olive oil; sprinkle with salt. Place on a baking sheet; toast until lightly golden, about 8 minutes Remove from oven. Transfer to a wire rack to cool completely. Once cool May be stored in an airtight container up to one day.
While the oven is still hot, spread the almonds on a rimmed baking sheet. Toast in oven until golden brown and fragrant, about 8 minutes. Let cool completely. Chop very coarsely; set aside.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and cook 2 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Squeeze beans from skins (you should have about 2 cups).
Whisk remaing ¼ cup (or so) olive oil, lemon juice, and a pinch of salt in a medium bowl. Add almonds, shelled beans, Parmesan, and mint; toss to combine. Can be refrigerated in an airtight container up to 1 day.
When ready to serve scoop some of the fava mixtire onto the toasts. Sprinkle with sea salt.