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

Jennifer Jasinski
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
1 hr
total:
1 hr
Yield:
Serves 8 (serving size: 2 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Rioja and Bistro Vendóme restaurants, Denver

Nutrition Facts

132 calories; fat 6.2g; saturated fat 2.2g; mono fat 3.3g; poly fat 0.6g; protein 6g; carbohydrates 14g; fiber 2g; cholesterol 5mg; iron 2mg; sodium 187mg; calcium 41mg; sugars 3g; added sugar 0g.
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