Fava Bean Crostini with Inspiration Chardonnay
Fava beans (~ 1.5 lbs)
Parmigiano Cheese (2 tablespoons)
Reggiano Cheese (1 tablespoon)
Lemon Zest (1/4 teaspoon)
Rosemary (1/2 teaspoon)
Paprika (1 teaspoon)
Red Pepper Flakes (1/2 teaspoon)
Garlic Cloves (2)
For the Bread...
Preheat oven to 350°
Slice baguette on a bias and drizzle with one tablespoon of olive oil. Bake until pale golden and crisp (8 to 10 minutes). Rub with cut side of garlic.
For the Fava Beans...
Cook fava beans in boiling water until tender (3 to 4 minutes.) Drain and transfer to an ice bath to stop cooking. Gently peel off outer skins.
Pulse fava beans in a food processor until very coarsely chopped.
Transfer half of the mixture to a large bowl. Add olive oil, Parmigiano & Reggiano cheeses, grated lemon zest, lemon juice, chopped rosemary, and red pepper flakes to beans in processor. Purée until smooth.
Add to reserved beans. Season with salt and pepper to taste.
Assemble the Crostini...
Spoon fava mixture onto baguette toasts, top with cheese and smoked paprika.
Serve with our Inspiration Chardonnay!