Three Crostini (Fava Bean, Stone Fruit and Pickled Onion) | CUESA

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Returns March 17, 2022

Three Crostini (Fava Bean, Stone Fruit and Pickled Onion)


Tia Harrison, Avedano’s Holly Park Market

This recipe was demonstrated at CUESA’s Easy Market Meal program on June 3, 2008.


1 sourdough baguette, sliced
Extra virgin olive oil, to taste
Sea salt, to taste
1 cup of Redwood Hill Farms goat cheese

Fava bean crostini

1 cup shelled fava beans
1 bunch mint, chiffonade (thinly sliced)
Extra virgin olive oil
Zest of one lemon
Juice of ½ lemon
Kosher salt

Stone fruit crostini
2 cups walnuts
½ cup brown sugar
¼ cup water
2 tablespoons cup butter
Market stone fruit (today we’re using peaches, amount depends on size of fruit but figure about 1 peach per 2 people)
Extra virgin olive oil
Sea salt
Bunch of basil, chiffonade (thinly sliced)

Pickled onion and basil crostini 
2 red onions
1 cup red wine vinegar
2 tablespoons brown sugar
1 bay leaf
1 tablespoon peppercorns


For the crostini

  1. Brush sliced baguette with olive oil and sprinkle with sea salt. Grill on both sides or roast in a 400°F oven until golden brown. Spread a generous amount of room temperature goat cheese on bread. 

  2. Divide the crostini into three portions and top with fava bean, stone fruit and pickled onions prepared below.


For the fava bean crostini

  1. Place fava beans in a bowl and toss with olive oil, mint chiffonade, lemon zest, lemon juice and salt. Mix together and reserve.

  2. Make crostini as directed above. Spoon a little of the salad onto crostini and serve.


For the stone fruit crostini

  1. Make candied walnuts: melt brown sugar, water and butter over medium heat until reduced a bit, dark brown and bubbly. Add walnuts, stirring to coat with the syrup. Set aside and allow to cool before using.

  2. Make crostini as directed above. Slice stone fruit and arrange over crostini. Drizzle with olive oil, sea salt and basil chiffonade. Top with walnuts and serve.


For the pickled onion and basil crostini

  1. Thinly slice red onions. Bring vinegar, brown sugar, bay leaf and peppercorns to a boil. Add onions and boil for two minutes. Pour onions and vinegar into a glass jar and refrigerate until ready to use.

  2. Make crostini as directed above.  Top with pickled onions and basil and serve.



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