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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.
Recipe Facts
Ingredients
- 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
Directions
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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.
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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.