A creamy base of tangy goat cheese makes a perfect foil for fava beans’ slightly “green” flavor in this creative crostini topping. Fresh mint is a classic partner to the beans — it’s refreshing and fragrant.
Fava, Goat Cheese & Mint Crostini
1 thin French baguette
4 Tbs. extra-virgin olive oil, divided
1/2 lb. fava beans, outer pods removed
5 oz. fresh goat cheese
2 Tbs. chopped fresh mint, plus small leaves for garnish
1 Tbs. snipped fresh chives
Sea salt and ground pepper
Place and oven rack in upper third of oven and preheat broiler.
To make crostini, cut bread on diagonal into slices 1/4 inch thick. Arrange slices on a baking sheet and drizzle with 2 Tbs. olive oil. Broil, turning once, until golden brown, about 2 minutes per side.
Bring a pot of salted water to a boil over high heat. Meanwhile, prepare a large bowl of ice water. Blanch shucked fava beans in boiling water for 1 minute. Drain and transfer to bowl of ice water. When beans are cool, use your fingers to peel off their skin. Set aside.
In a small bowl, crumble goat cheese. Stir in mint and chives. Spread goat cheese gently over crostini and arrange a few beans on top of each. Drizzle with olive oil, sprinkle with salt and pepper, and garnish with a few mint leaves. Serve at once. Serves 8.