A special springtime appetizer that is highly impressive for a holiday brunch or party.
Thankfully, the favas can be shelled, blanched, and peeled in advance.
Fresh favas are nestled in big, fat pods, so youll need to shell them.
Credit:Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Youll be left with bright green gems that have a sweet, buttery, nutty taste.
Store unshelled beans in the fridge for about a week.
Bring a medium saucepan of lightly salted water to a boil over high.
While water comes to a boil, fill a medium bowl with ice water; set aside.
Shell fava beans, discarding pods.
Add shelled fava beans to boiling water; boil 30 seconds.
Drain beans, and plunge beans into ice water; let stand 5 minutes.
Peel off and discard outer skins; set peeled beans aside.
Bake in preheated oven until crisp and light golden, 10 to 12 minutes.
Let toasted baguette slices cool 5 minutes.
Add 2 tablespoons of the oil; process until completely smooth and creamy, about 1 minute.
Heat remaining 3 tablespoons oil in a medium skillet over medium.
Add shallot, and cook, stirring often, until slightly softened, about 1 minute.
Remove from heat, and stir in parsley, mint, and lemon zest.
Transfer to a serving platter.
