• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Appetizers
    No ratings yet

    Fava Bean Crostini

    By Alanna Taylor-Tobin on Jun 1, 2011 (updated Jan 21, 2020) / 4 Comments Jump to Recipe

    fava bean crostinis on a table
    Well, we must be officially cursed because we just spent another weekend in the Sierras getting snowed on. Jay's sea shanty band, The Barbary Ghosts, played at the Strawberry Music Festival in Yosemite. While for our last Yosemite trip we got fair warning of the chilly weather, the forecast last Thursday insisted that it would be sunny, with highs in the 70s, all weekend long.

    top down shot of fava beans
    It wasn't.

    Though I desperately wished to see Aaron Neville croon away on Saturday night, we spent the evening huddled in our tent with a million layers on, listening to the show being broadcast over the radio, while the more hard-core festival-goers (probably from Alaska or Siberia) stuck it out in the open meadow before the main stage out as the freezing rain turned to snow.

    peeling a fava bean
    This is about the least springy spring I can remember, and it's hard to believe that in just 21 days summer will officially begin. Yet the spring produce marches on. Every time I look at Rainbow's produce section, I am astonished to see more evidence of the season in full swing: apricots, cherries, peaches, blueberries as well as the usual strawberries and rhubarb; and in the vegetable section, peas, favas, asparagus and artichokes as well as cucumbers and even the first of the summer squash.

    two bowls of fava beans
    When I first subscribed to a CSA several years ago, I was mystified by the long, green pods filled with beans that arrived one spring. But I enjoy a challenge in the kitchen, and shucked, blanched and peeled with gusto. I grew to love fava beans not only as an indicator of the peas and asparagus to come, but also for their earthy, clean flavor, and the meditative experience of preparing them, which makes me feel quaintly old-fashioned and homesteader-ish. I'm sure if I had to shuck them for a living I would quickly wish to claw my eyes out, but I manage to enjoy preparing the few pounds I go through each spring.

    fava beans in a pot
    This time around, I decided to make a fava bean puree, so I consulted the queen of obscure produce, Alice Waters of Chez Panisse fame. The recipe called for shucking, blanching and peeling the favas, then stewing them in olive oil with a few herb sprigs and mashing them to a purée. The amount of olive oil called for shocked me: half to three-quarters of a cup for a mere 3 cups of fava beans. But Alice warns, 'Don't be stingy with the olive oil; good olive oil is as important to the flavor of the purée as the beans themselves.' I think I got away with closer to half a cup in the end, and the resulting purée was quite rich, but then I went and brushed the crostini with more olive oil...

    fava beans in a pot being stirred
    After all was said and done, I didn't have a whole lot of hope for the pea-green goop before me. But then I tasted it and thought 'chicken stock!' It tasted uncannily like chicken stock, rich and meaty. And yet the purée was not only vegetarian, but vegan. I rushed out for a baguette (well, Jay did) and put together these crostini.

    fava bean puree in a bowl
    The crunch of the radish and clean flavor of the slivered parsley compliments the richness of the bean purée nicely. A little bit of the precious purée goes a long way. Though I don't profess to being a oenophile, I highly recommend washing these down with a crisp white, such as sauvignon blanc.

    Even if the weather outside is cold and rainy (or snowy), at least it will still be spring in your mouth.

    row of fava bean crostinis

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this fava bean crostini recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Fava Bean Crostini

    Print Recipe Pin Recipe
    These vegan crostini are a little taste of Spring!
    Alanna Taylor-Tobin
    Prep Time: 40 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 1 hour hour 20 minutes minutes
    Servings: 36 crostini.

    Ingredients

    For the fava bean purée (adapted from Chez Panisse Vegetables - makes about 3 cups):

    • 3 pounds fava beans in their pods, shucked (3 cups of beans)
    • 6 tablespoons extra-virgin olive oil, plus more for finishing the purée.
    • 1/4 teaspoon salt
    • 2 cloves fresh garlic, peeled and finely chopped
    • 1/4 bay leaf
    • 1 thyme sprig
    • a few splashes of water
    • 1/2 a lemon
    • fresh pepper

    For the crostini:

    • 1 fresh baguette, preferably sour, sliced diagonally 1/4 inch thick
    • olive oil for brushing the baguette slices
    • 8 medium radishes, slivered
    • a handful of italian parsley leaves, slivered
    • flaky salt and fresh pepper, for finishing
    Prevent your screen from going dark

    Instructions

    Make the purée:

    • Bring a medium pot of water to a boil, and dump in the shucked fava beans. Prepare an ice water bath. Let the water return to a boil, then boil the beans for a minute or so, until a bean will slip easily from its skin. Drain the beans and stick them in the water bath to cool. Drain the beans again, and slip the beans from their skins by piercing the tip with your thumbnail, then squeezing the bean out.
    • When all the beans are peeled, warm 6 tablespoons of olive oil in a medium saucepan over medium heat. Add the peeled beans, salt, garlic, herbs and a splash of water. Stew the beans at a slow simmer for about half an hour, stirring often, until they are very soft and beginning to break down, adding more splashes of water to keep the pan moistened and prevent the beans from sticking.
    • Pull out the bay and thyme, and mash the beans into a paste (you can do this by hand with a wooden spoon, in a small food processor, or in a food mill). Add more olive oil and/or a splash of water to moisten the purée if it seems dry. Add a few drops of lemon juice to brighten the flavor, and a grind of pepper.
    • The purée is best served immediately, but will keep in the fridge for up to a week. Serve warm or at room temperature.

    Assemble the crostini:

    • Preheat the oven to 350º. Spread the baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven until golden, 5-10 minutes.
    • Spread each baguette slice with a smear of fava purée, and top with some radish slivers and then a few strands of the parsley. Finish with a pinch of flaky salt and a dusting of pepper. Serve immediately.

    Notes

    Though fava beans take a bit of prep - they must first be shucked from their pods, then the beans blanched and slipped, one by one, from their outer skin - a little of this purée goes a long way. I'd imagine any soft herb would work in place of the parsley, such as basil, chives, tarragon or chervil.
    Nutritional values are based on one of thirty six crostini.

    Nutrition

    Calories: 83kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 62mgPotassium: 115mgFiber: 2gSugar: 1gVitamin A: 35IUVitamin C: 1.7mgCalcium: 21mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    crostinis on a table

    You might also like...

    SpringSummer
    « Rhubarb Crumb Bars
    Pasta Alla Carbonara »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Jessa says

      June 02, 2011 at 3:11 am

      Do you want fava beans? We have SO MANY fava beans right now coming out the garden!! I just shucked and skinned a gallon of them and they are sitting in my fridge. Apparently so that I can make this recipe. Obviously.

      Reply
    2. alanna says

      June 02, 2011 at 6:41 am

      Yikes, a gallon? That's a lot! I hope you managed to find it meditative. ; ) I will gladly take any favas, shucked or not, that you want to get rid of!

      Reply
    3. Leslie Cucuel says

      June 06, 2011 at 3:28 am

      Wow-
      my little chef- looks yummy. I grew Favas for the first time this year. We just shuck um and steam or sautee with the outer skin on- tastes yummy to me! I hear you can use the leaves in salads, etc, but haven't done that yet.
      Hugs, L

      Reply
      • Alanna says

        May 29, 2012 at 6:59 am

        That's so cool! I'd imagine that garden-fresh favas are all-around more sweet and tender, including the outer skin. I have yet to experiment with fava greens, also. Love you - thanks for commenting!

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gooey Almond Flour Plum Cake (Gluten-Free)
    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required