Fava Bean Crostini + Zucchini And Hazelnut Salad

Fava Bean Crostini + Zucchini And Hazelnut Salad

Fava Bean Crostini

2 cups shelled fava beans, edamame, or young peas (frozen are fine)
3 tbsp grated Pecorino-Romano cheese
Handful of fresh basil leaves
2 cloves of garlic, peeled
Zest and juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste
Baguette, thinly sliced and toasted

Combine all of the ingredients except for the bread in a food processor. Process until blended but still slightly chunky (or if you want a completely smooth puree, keep processing, and add a bit of water if necessary to loosen up the texture.) Spread on slices of baguette and eat.

Zucchini Cruda and Hazelnut Salad

3-5 small-medium zucchini, very thinly sliced (either with a mandoline or vegetable peeler)
Handful of hazelnuts, toasted and roughly chopped
Leaves from a couple of sprigs of fresh thyme
1 tbsp roasted hazelnut oil
2 tbsp lemon juice
Salt and pepper to taste

Whisk together the oil, lemon juice, and salt and pepper. Toss with zucchini, nuts and herbs. Serve immediately.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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