Blanched and peeled fava beans that are roughly chopped and served on top of a goat cheese tartine with Marcona almonds and a few sprigs of chervil: This is the kind of toast you eat all by yourself while hiding in the kitchen so that nobody can steal a bite.
- Yield:Serves 2
- Active time: 20 minutes
- Total time:20 minutes
- 1 1/2 pounds fresh fava bean pods
- Kosher salt
- 4 slices toasted hearty bread
- Extra-virgin olive oil
- 1/2 cup fresh goat cheese
- 1/2 cup toasted Marcona almonds
- A few sprigs of chervil
- Freshly ground black pepper
Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans and cook until mostly tender, about 1 minute. Transfer fava beans to ice bath and allow to chill for 1 minute. Carefully peel the outer layer off of each bean and discard. Very roughly chop the peeled beans. Roughly chop almonds.
Drizzle toast with olive oil and spread with goat cheese. Toss chopped favas and almonds with a small drizzle of olive oil in a bowl. Top each tartine with the mixture. Top with chervil, season with black pepper, drizzle with more olive oil, and serve.