Fresh Fava Bean Crostini | CUESA

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Fresh Fava Bean Crostini


Hoss Zaré, Zaré at Fly Trap

This recipe was demonstrated for CUESA’s Market to Table program on May 4, 2013
Makes 8 crostini

½ pound fresh fava beans (smallest available)
2 tablespoons finely grated Parmigiano cheese
½ cup extra-virgin olive oil
½ teaspoon cumin    
1 teaspoon five-spice powder
½ cup roughly chopped dill
¼ cup roughly chopped mint
3 tablespoons lemon juice    
8 (1inch by 3 inch) pieces of crostini
½ cup burrata cheese
2 tablespoons aged balsamic vinegar
1 cup pea shoots


1.    Shell fava beans by opening the pods and remove the beans.  Blanched the beans in salted boiling water, and then chill in an  ice bath.  Then shell the beans again to get to the inner most part.

2.    Combine the fava beans, Parmigiano, olive oil, cumin, five spice powder, dill, mint and lemon juice. Mix well.

3.    Top the crostini with the fava bean mixture and burrata cheese. Drizzle with balsamic vinegar and garnish with pea shoots.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »