Here's a recipe that originally called for fava beans, but we substituted something that was easier to find. After eating all this amazing fresh food in Italy, we really realized how easy it is to find certain ingredients in Italy that we can't easily find here. Of course that makes sense and I'm not really sure why we were so hard on ourselves earlier for making substitutions.
Epicurious Challenge Recipe: 36 & 37/138*
*The magazine counts the bean mixture and crostini as a whole as 2 recipes. Don't ask me why, but this is something this magazine does repeatedly throughout.
- 1 cup cannellini beans, rinsed
- 6 1/2"-thick slices sourdough bread
- 1 large garlic clove, halved crosswise
- 3T olive oil, divided
- 1/2 cup loosely packed fresh mint leaves
- 1t lemon juice
- 1 1/2lb pecorino
- Blanch beans in boiling water for 1 minute, then transfer with a slotted spoon into a bowl of ice water.
- Heat a lightly oiled grill pan (or skillet) over medium-high heat, until oil is just beginning to smoke.
- Grill bread slices until pale golden, about 1 minute per side.
- Lightly rub 1 side of each toast with the cut side of garlic.
- Season with salt and pepper.
- Drizzle each slice of bread with about 1t olive oil.
- In a bowl, toss together beans, mint, lemon juice, and remaining olive oil. Add salt and pepper to taste.
- Spoon bean mixture on top of bread and top with a 3-4 pieces of shaved pecorino cheese onto each slice.