Fava Bean Hummus Crostini with Valley Ford Estero Gold Cheese
Chef Tracey Shepos
Makes about 20 crostini
2 cups fava beans, cleaned out of pod
1 clove garlic
¼ cup extra virgin olive oil
¼ cup grated Estero Gold cheese
1 lemon, zested and juiced
Blanche fava beans in well salted water until tender and cool in an ice bath. Drain well and place in a cuisinart with garlic, oil, cheese, zest and ½ of the lemon juice. Pulse until smooth. Adjust seasoning.
Served spread on crostini and garnish with cracked black pepper and a drizzle of olive oil.
kosher salt and fresh cracked pepper to taste
Preheat oven to 350°F.
Slice baguette ½-inch thick on the bias. Toss with olive oil, chopped salt & pepper.
Arrange in a single layer on a sheet tray lined with parchment. Bake for 3-5 minutes or until brown at the edges. Flip and toast for 1-2 additional minutes. Set aside until ready to use.