These make a wonderful appetizer or first course for a meal with Italian accents. Another winner from Christine Hickman.
BRUSCHETTE WITH FAVA BEAN PUREE AND SAUTEED GREENS
Bread Toasts (Bruschette and Crostini)
For the bruschette, use a rustic loaf, chewy and preferably full of whole grains, made without sweetening. for the crostini, use a good quality French bread with a crisp crust.
- Cloves of garlic, peeled and split
- Full-flavored extra-virgin olive oil
- Salt
- Pinch of hot red pepper flakes
Slice the bread about 1/2-inch thick. Toast the bread slices over a wood fire, grill it on top of the stove, or toast it under the broiler.
Rub it with garlic and moisten lightly with the olive oil. Sprinkle each slice with a little salt, and red pepper flakes. When making bruschette, you may choose to cut each slice into 3 or 4 pieces.
Serve immediately, with or without a topping of choice.
Fava Bean Puree
- 1/2 cup extra-virgin olive oil
- 2 large cloves garlic, chopped
- 1 teaspoon finely chopped fresh rosemary or thyme
- Salt and freshly ground black pepper
- 1 19-ounce can fava beans, drained and rinsed; should yield 2 cups
- 2 tablespoons fresh lemon juice
Place a 10-inch skillet over medium-high heat. Add 1/4 cup of the oil, the garlic, rosemary or thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until the garlic begins to sizzle and the aromatics are fragrant, 1 to 2 minutes.
Add the drained fava beans and stir until the beans are well coated and heated through, adding just a bit of water if necessary to prevent sticking.
Transfer the beans to a food processor. Add the remaining 1/4 cup olive oil and the lemon juice and puree until smooth, stopping to scrape the bowl as needed.
Season to taste with more salt and lemon juice. Serve on toasts or as a dip.
Makes about 2 cups.
The puree will stiffen a bit after it sits. If using as dip, you may wish to ad a spoonful of water to loosen it. The puree will, covered in the refrigerator, for up to 3 days.
Sauteed Greens
- 1 pound winter greens, such as curly endive, spinach, escarole, kale, chard, beet or mustard
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, slivered
- Salt and freshly ground black pepper
Wash and coarsely chop the greens. Set aside.
Place the olive oil and garlic in a large saute pan over medium heat. Warm it slowly until it is fragrant.
Turn the heat to high and quickly add the greens, sauteing until thoroughly wiled and cooked through. Season with salt and pepper.
Lover and set aside to keep warm or serve immediately.
Makes about 2 cups.
To assemble the bruschette: spread a layer of bean puree on each read toast, top with a hep of sauteed greens and drizzle with olive oil.
Serve immediately.
Serves 6 to 8
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