Here’s Nella Galletti’s Umbrian twist on traditional Tuscan bruschett. She uses dried favas instead of white cannellini beans, and with that one tiny regional difference produces a distinctly creamy and nutty spread for lightly grilled bread. Crostini are served as little appetizing tastes at the beginning of a meal, but make two or three different types and you’ll have the centerpiece of a Sunday supper, a light lunch, or part of a buffet.
