Fava and Avocado Crostini

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: About 1½ tablespoons lemon juice; Hot pepper sauce; About 1 teaspoon kosher salt; 1 small, very rich avocado, such as Hass or Fuerte; Optional: olive oil to brush on crostini; Optional: olive oil to brush on crostini; About 2 dozen slices cut from a baguette or narrow ciabatta; About 2 dozen slices cut from a baguette or narrow ciabatta; 2 tablespoons olive oil; 2 large garlic cloves, crushed; 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.

Ingredients

3 pounds fava beans
2 tablespoons olive oil
2 large

Starter
Vegan

Method

Preheat oven to 400°F. Shell favas. Drop into boiling water, return to a boil and cook 30 seconds. Drain, drop into col