Spicy Fava Bean Spread
Packed with protein from the east and the west this appetizing spread will make your taste buds sing a global homage to Kabuki and Bel Canto. We love it with Parmesan toasted baguette slices, but it is also delightful with apple wedge dippers. A drizzle of honey makes a final grace note.
Makes 32 crostini
- 12 ounces frozen edamame in the shell, defrosted
- 2-1/2 ounces, aboutlarge slices Prosciutto di Parma, chopped
- 1 heaping cup (3-3/4 ounces) grated Parmigiano Reggiano
- 1/4 teaspoon kosher salt or 1/8 teaspoon regular salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated lemon rind
- 1 1/4 teaspoon wasabi paste
- 1 teaspoon lemon juice
- 1/2 cup silken tofu
- Optional honey to drizzle
- 32 slices of baguette
- 3 tablespoons olive oil
- 5 tablespoons (1 ounce) grated Parmigiano Reggiano cheese
- Preheat oven to 30° F.
- Arrange sliced baguette on a cookie sheet, brush with olive oil and sprinkle with grated cheese. Bake 20 minutes until lightly brown around the edges.
- Remove and discard shells from edamame. Bring three quarts of water to a boil. Add edamame beans and reduce heat. Simmer six minutes until just tender. Drain and run under cold water.
- Put edamame into the work bowl of a food processor. Add all the remaining ingredients (except honey) and process to a puree with three to four 30-second runs of the machine, scraping down the bowl between runs.
- Place puree in a decorative bowl and serve with Parmesan toasted crostini. Or spread about one tablespoon on each crostino and drizzle with honey.
- To give this spread a more Italian flavor, substitute fava beans for the edamame.
- Note: Spread can be packed into an air-tight container and refrigerated for up to two days.
This recipe was featured on Season 26 - Episode 2609.
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