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
                    Kosher salt
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.

1                      baguette
                        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.

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