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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, about 5 large 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 originally featured on show 1916 – The King of Cheese.


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