Reprinted with permission from Organic Marin by Tim Porter (Andrew McMeel Publishing 2008). Compare Prices
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound fava beans, shelled
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon minced fresh thyme
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons
- 1/2 teaspoon sea salt, plus more for sprinkling
- 1/4 teaspoon freshly ground pepper
- 1 sweet or sourdough baguette
Preparation:
Bring a large saucepan of salted water to a boil over high heat. Blanch the fava beans for 5 minutes, then drain and plunge into an ice-water bath. Once the beans are cool, peel them by pinching off the skin.Put the beans in a food processor. Add the garlic, lemon juice, and thyme and pulse for several seconds until the beans are coarsely chopped. With the machine running, add the 1/4 cup olive oil until well combined. Stir in the 1/2 teaspoon salt and the pepper. Set aside.
Preheat an oven to 350 degrees F. Cut the baguette into 1/4-inch diagonal slices. Using a pastry brush, coat both sides of the bread slices with the 2 tablespoons olive oil. Place the bread in a single layer on a baking sheet and toast in the oven for 10 to 15 minutes, until light golden brown. Remove from the oven and let cool for 5 minutes. Using a butter knife, spread 1 teaspoon fava bean puree on each toast. Sprinkle lightly with sea salt and serve at room temperature.
