Name: Fava and Avocado Crostini
Yield: Makes about 1½ cups spread for about 2 dozen crostini; serves 5 to 6 as an hors d’oeuvre
Ingredients: Hot pepper sauce; About 1½ tablespoons lemon juice; 1 small, very rich avocado, such as Hass or Fuerte; About 1 teaspoon kosher salt; Optional: olive oil to brush on crostini; About 2 dozen slices cut from a baguette or narrow ciabatta; 2 large garlic cloves, crushed; 2 tablespoons olive oil; 3 pounds fava beans

Preparation info

Makes about 1½ cups spread for about 2 dozen crostini; serves
5 to 6
as an hors d’oeuvre

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For this dish, the unpeeled beans are braised, then pureed for a chunky, chewy toast topping. Avocado replaces the customary olive oil, offering color, creaminess, and sweetness. The effect is more complex than you might expect—as if herbs and cheese had been added. For variation, add a modicum of slivered mint or basil leaves or both.