Brandon Stokes served the wedding guests this garlicky, bright green fava puree because it is seasonal, because it is delicious—and just as important—because it is beautiful.
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3 1/2 pounds fresh fava beans, shelled (4 cups)
2 garlic cloves, smashed
2 teaspoons finely chopped thyme
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
Twenty-four 1/2-inch-thick slices of Italian bread
Lemon wedges, for serving
How to Make It
Preheat the broiler. Bring a medium saucepan of water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans and transfer to a bowl of ice water to cool. Drain, then peel and discard the tough outer skins.
In a food processor, puree the beans with the garlic, thyme, lemon juice and lemon zest. With the machine on, add 3/4 cup of the olive oil in a thin stream and process until smooth. Scrape the fava bean puree into a medium bowl and season with salt and pepper.
Brush the bread slices on both sides with the remaining 1/4 cup of olive oil. Arrange the slices on a baking sheet and broil about 4 inches from the heat for 1 minute per side, or until golden and crisp.
Spread the toasts with the fava bean puree and arrange the crostini on a platter. Drizzle with olive oil, sprinkle with salt and serve with lemon wedges.
The puree can be refrigerated for 2 days. Bring to room temperature before proceeding.
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