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Epicurious
Gourmet

Arugula and Fava-Bean Crostini

By Kay Chun

4.6

(59)

Image may contain Animal Seafood Food Sea Life Lobster Plant Bread Kale Vegetable and Cabbage
Photo by Roland Bello

Springtime in Tuscany means eating young green fava beans with salty, nutty crumbles of Pecorino Toscano—a firm sheep's-milk cheese. That favorite snack was a jumping-off point for these savory little toasts. Fresh arugula, both puréed and roughly chopped, punctuates the spread with spice and texture. If you can't get your hands on fresh fava beans, frozen edamame work well, too.

Cooks' notes:

•Topping, without chopped arugula, can be made 8 hours ahead and chilled. Fold in arugula before using.
•Toasts can be made 1 day ahead and kept in an airtight container at room temperature.

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