Fresh fava bean and spring pea crostini with pecorino, mint and pine nuts
Daniel Costa
From Corso 32 spring menu
An ideal canapé with a glass of prosecco.
- 2 rustic loaves (Tree Stone Bakery) or 1 baguette, sliced
- 1 c fresh green peas
- 1 c fresh fava beans, removed from pod and shelled
- 5 T grated pecorino
- 5T extra virgin olive oil
- 2T freshly squeezed lemon juice
- 1/2 c pine nuts
- 1 clove garlic
In preparation, roast the pine nuts in a 375°F oven until golden, about 8 minutes, toss every few minutes to avoid burning. Watch closely. Blanch peas in salted boiling water for 1 minute and place in ice water to stop the cooking process, drain well.
Using a mortar and pestle (or food processor), place peas, fava beans, mint, olive oil and a pinch of salt in your mortar. Crush the ingredients until coarse. Add the pecorino cheese, another pinch of salt and lemon juice. Season to taste with salt and lemon juice.
Toast sliced bread until golden, remove from oven. Cut piece of garlic in half and rub the inside of garlic on the bread. Spoon your desired amount of green pea mix on the toasted bread, top with the pine nuts. Drizzle extra virgin olive oil over along with a crack of black pepper.