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Fava Bean and Mushroom Crostini

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 1 hr
Total time 1 hr
Yield

Serves 8 (serving size: 2 crostini)

Nutty fava beans get the spotlight here in this festive spring appetizer. Lemon and goat cheese balance the deep umami notes from the mushrooms.  

Ingredients

  • 2 tablespoons olive oil
  • 1 cup shallots, quartered (about 4 ounces)
  • 2 fresh thyme sprigs
  • 2 cups chopped oyster mushrooms
  • 2 garlic cloves, thinly sliced
  • 1 cup shelled fava beans (about 1 pound unshelled)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fat-free milk
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 teaspoons grated lemon rind
  • 3 ounces goat cheese (about 1/3 cup)
  • 16 (1/4-ounce) thin, diagonal slices sourdough baguette, toasted

Nutrition Information

  • calories 132
  • fat 6.2 g
  • satfat 2.2 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 6 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 2 mg
  • sodium 187 mg
  • calcium 41 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and thyme; cook 3 minutes or until lightly browned, stirring occasionally. Reduce heat to low; cook 4 minutes or until shallots are completely tender. Place shallots in a large bowl; leave thyme in pan. Increase heat to medium. Add mushrooms and garlic to pan; cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove thyme sprigs; discard. Add mushroom mixture to shallots in bowl.

  2. Cook fava beans 1 minute in boiling water; drain and place immediately into ice water for 30 seconds. Drain well. Remove outer membranes from beans; discard membranes. Add beans, juice, 1/4 cup parsley leaves, pepper, and salt to mushroom mixture; toss well.

  3. Combine milk, 1 1/2 tablespoons chopped parsley, basil, rind, and cheese in a bowl. Spread 1 1/2 teaspoons cheese mixture over top of each bread slice. Top each bread slice with 1 tablespoon mushroom mixture.