Nourish Network

This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.

Note: Fava beans need to be shelled twice–once from their pods and again from the skins that hold the bean itself.

1 baguette, cut crosswise into 1/2-inch slices
3 cloves garlic, peeled
3 pounds fava beans, shelled from the pod (about 2 cups)
1/4 cup grated Parmigiano-Reggiano
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

Grill or broil the baguette slices until crisp and use a clove of garlic to rub both sides of each. (can be done ahead of time)

Bring a pot of salted water to boil and drop fava beans in for 20 seconds. Drain. Then slip each bean out of its skin and into the bowl of a food processor.

Add remaining two cloves of garlic, Parmigiano-Reggiano and lemon juice to the bowl and process until smooth. Drizzle in extra virgin olive oil and blend until emulsified. Season to taste with sea salt and freshly ground pepper and spoon into a serving bowl.

Serve fava bean spread with the crostini.

Serves 6-8