I figure we’re all pretty inundated with grilling recipes going into this long weekend. Not that that’s a bad thing. I just thought rather than add to the mass I’d try to fill a bare spot in the holiday repertoire. Hors d’oeuvres. Munchies. Finger food.

And for that I found inspiration in two places. First, my cover crop of fava beans are plump and ready to be picked. I use the term cover crop half jokingly since I’ve only got four miniscule planting beds in back, and yet not really because no matter how small the space, the beans do their job of fixing nitrogen into the soil (which makes for prime tomatoes come summer). The second inspiration was at the farmers’ market a couple of weekends ago at the Relish Culinary Adventures booth where Donna del Rey and Chef Kevin McKenzie were whipping up one of my all-time favorite spring hors d’oeuvres . . . Fava Bean Crostini. 

For those of you who don’t know Relish, it’s a local operation that puts on themed cooking classes at a variety of exciting locations—vineyards, farms, gardens—and now at their brand spanking new Culinary Center right here in town. If you live in Healdsburg, or if you’re ever passing through, take a peek at Relish’s calendar and give one of their classes a try.

In the meantime, relish this over the long weekend with a glass of crisp, cool Sauvignon Blanc . . .

{  Fava Bean Crostini  }
courtesy of Relish Culinary Adventures

1–1/2 pounds fava beans
1 tablespoon extra virgin olive oil
1 teaspoon Meyer lemon zest
2 teaspoons Meyer lemon juice
sea salt and cracked white pepper, to taste
goat cheese, optional as garnish

Using a medium sized pot bring several quarts of salted water to a brisk boil. Toss in the fava beans and cook for about two minutes or until you can see the brilliant green color of the bean begin to appear under the skin. Quickly remove the beans from the pot and drop them into a pre-prepared ice bath for cooling. Allow the beans to cool for a minute or so and then remove them to your cutting board or a clean bowl.

Using your thumb and forefinger, gently squeeze the bean from the bottom until the bright green fava pops out into your hand, repeat this process until all of the beans are done.

Using a food processor, or mortar and pestle, gently puree the beans until they are a thick paste, taking care to retain some nice rustic texture. Add the remaining ingredients and adjust seasoning as necessary.

Spread the fava mixture evenly on top of your crostini and garnish with a small dab of goat cheese. It is nice to sprinkle more olive oil and pepper onto the crostini at this stage to brighten them up a bit.

Serves 15 as an appetizer

This is also my entry in Kalyn’s Kitchen Weekend Herb Blogging, hosted this week by Sweet Nicks. Stop by next week to see the roundup!