{"id":7647,"date":"2020-03-18T15:59:21","date_gmt":"2020-03-18T21:59:21","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=7647"},"modified":"2026-09-02T10:58:38","modified_gmt":"2026-09-02T17:58:38","slug":"crostini-fava-beans-arugula","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2020\/03\/18\/crostini-fava-beans-arugula\/","title":{"rendered":"Crostini with Fava Beans and Arugula"},"content":{"rendered":"

March 18, 2020<\/span><\/strong><\/p>\n

A few weeks ago, our dinner group decided that the theme of our dinner would be dishes from my blog.\u00a0 For complete disclosure, I recused myself from that decision.<\/p>\n

Dating back to the beginning of our group, Santa Fe Ate, the name being both a play on what we do and how many we are [though recently we\u2019ve been six due to a move out of state], Becky Gould has bid on appetizers.\u00a0 There is the occasional exception but one can count on Becky to sate our hunger at the beginning of an evening with some artfully created appetizers.<\/p>\n

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Santa Fe Ate (minus two) our current configuration. (left to right: Pat Assimakis, Doug Howe, Gary Mihalik, Frank Pieri, Rich DePippo, Becky Gould)<\/span><\/strong><\/figcaption><\/figure>\n

Becky went through every one of my blog posts and came to the conclusion that I had not posted very many recipes for appetizers.<\/p>\n

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My review confirmed the same.<\/p>\n

This post is the beginning of trying to rectify that situation.<\/p>\n

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Appetizers that Becky whipped up from the first edition 1950 Betty Crocker Cookbook for a dinner where all dishes had to come from that book.<\/span><\/strong><\/figcaption><\/figure>\n

Crostini are a favorite appetizer in our house.\u00a0 The formula is infinitely adaptable.\u00a0 It goes something like this:<\/p>\n

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  1. Toast bread, preferably a rustic Italian-style loaf or a baguette.<\/li>\n
  2. Drizzle with good extra-virgin olive oil.<\/li>\n
  3. Rub with the cut side of a clove of garlic.<\/li>\n
  4. Add a topping of your choice.<\/li>\n<\/ol>\n

    Often, I stop at step three.\u00a0 Toasted bread rubbed with garlic and extra-virgin olive oil is good without any embellishment.<\/p>\n

    If I\u2019m not making many crostini, I\u2019ll toast the bread in my 1967 General Electric Toast-R-Oven using the aluminum tray and the \u201ctop brown only\u201d setting, flipping the bread once to toast both sides.\u00a0 [Yes! I really do use a 53-year-old toaster oven.]<\/p>\n

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    My 1967 General Electric Toast-R-Oven.<\/span><\/strong><\/figcaption><\/figure>\n

    When making crostini for a crowd, I use the broiler and follow the same process of flipping the bread.<\/p>\n

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    Choose toppings to suit your whim and the season.\u00a0 Chopped fresh in-season tomatoes with a hint of basil is a classic topping as is coarsely mashed cooked cannellini beans with an extra drizzle of extra-virgin olive oil.<\/p>\n

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    Becky’s spring rolls for a meal focused on “French Indochina 1920’s to 1930’s.”<\/span><\/strong><\/figcaption><\/figure>\n

    Just last week I made crostini topped with goat cheese and spicy eggplant preserved in extra-virgin olive oil (melanzane piccante sott’olio) that I had made a few days earlier.<\/p>\n

    This particular combination of beans and arugula, zipped up with lemon, is very refreshing and a reminder that spring is not far away.<\/p>\n

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    Crostini with Fava Beans and Arugula<\/h2>\n
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    Frozen fava beans work well in this recipe. If you cannot get fava beans, substitute edamame. If using fava beans, you will need to start with more than one cup of shelled beans to have one cup of peeled beans after cooking.<\/div>\n
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    \n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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    Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Total Time <\/span>6 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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    Servings: <\/span>8<\/span> persons<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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    Ingredients
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