Best Bruschetta With Fava Beans And Arugula Pesto Recipes

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ARUGULA AND FAVA-BEAN CROSTINI



Arugula and Fava-Bean Crostini image

Provided by Kay Chun

Categories     Bean     Appetizer     Quick & Easy     Dinner     Arugula     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
  • Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
  • Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  • Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

BRUSCHETTA WITH FAVA BEANS, GREENS, AND BLOOD ORANGES



Bruschetta with Fava Beans, Greens, and Blood Oranges image

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.

Provided by Joanne Weir

Yield Makes 6 appetizer servings

Number Of Ingredients 9

1 3/4 cups frozen double-peeled fava beans (about one 14-ounce bag), thawed, divided
1 cup water
1 garlic clove, minced
6 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
3 blood oranges or navel oranges
1 tablespoon white balsamic vinegar
6 cups mixed baby greens (about 3 ounces)
18 slices sourdough or French baguette, toasted

Steps:

  • Place 1/4 cup fava beans in small bowl; reserve for salad. Combine 1 1/2 cups fava beans, 1 cup water, and garlic in large skillet. Bring to boil. Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes. Drain favas, reserving cooking liquid. Transfer favas to processor; add 3 tablespoons oil and lemon juice. Puree until smooth, adding reserved cooking liquid by tablespoonfuls to moisten puree as needed. Season with salt and pepper. Transfer fava puree to another small bowl. DO AHEAD: Can be prepared 1 day ahead. Cover and chill fava puree and whole fava beans separately. Bring puree to room temperature before using.
  • Finely grate enough peel from 1 orange to measure 1 teaspoon; squeeze 2 tablespoons juice from same orange. Cut off peel and white pith from remaining 2 oranges. Working over bowl and using small sharp knife, cut between membranes to release orange segments. Whisk orange peel, 2 tablespoons orange juice, vinegar, and 3 tablespoons oil in small bowl. Season vinaigrette with salt and pepper.
  • Toss greens, orange segments, 1/4 cup favas, and vinaigrette in large bowl.
  • Spread fava bean puree on warm baguette toasts, dividing equally. Top toasts with salad and serve.

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO



Bruschetta with Fava Beans and Arugula Pesto image

Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.

Provided by Martha Stewart

Categories     Finger Food Recipes

Number Of Ingredients 8

2 cups shelled fresh fava beans (about 2 1/2 pounds in pods)
1 medium bunch arugula (6 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated Pecorino Romano cheese, plus shavings for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
6 to 8 slices Classic Bruschetta

Steps:

  • Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.

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