You know that spring has arrived when you see fresh fava beans at the farmers’ market. Yes, they do involve a bit of work, but the flavor of the freshly shelled beans will more than make up for your efforts.
I was looking for a simple appetizer and decided to make crostini with fava bean puree topped with a little shard of parmigiano. I blitzed the barely cooked favas with a hand blender, added a bit of cream and finished with salt and freshly ground pepper. Spread on crostini, shave a little parm over top and that’s it. Open a bottle of presecco and you’re done!