BAKED GOAT CHEESE, FAVA AND ARTICHOKE DIP

Intingolo di fave, carciofi, e caprino al forno Serves: 8 One 10-oz (300-g) log goat cheese, at room temperature One 8-oz (225-g) package cream cheese, at room temperature Zest of 1 lemon, plus 2 tbsp (30 mL) juice 1/2 tsp (2 mL) kosher salt 1 cup (250 mL) coarsely chopped drained marinated artichoke hearts 1 cup (250 mL) fresh fava beans, shelled, blanched, and peeled ( frozen favas are OK to use; see note) 1 bunch scallions, white and green parts, chopped (about 1 cup) 1/4 cup (50 mL) panko bread crumbs 1/4 cup (50 mL) grated Grana Padano Crackers or toasted baguette slices, for serving

1. When using fresh fava beans, after shelling from the pods, blanch for 5 minutes in boiling

water, rinse in cold water, and remove skin from each bean.

2. Preheat oven to 375 F (190 C). In a food processor, combine the goat cheese, cream cheese, lemon zest and juice, and salt. Process until very smooth, scraping down the work bowl several times in between pulses.

3. Add the artichokes, favas and scallions, and pulse several times, just to break them up a bit; you want them to remain quite chunky.

4. Scrape the mixture into a 8-cup (2-L) gratin or other shallow baking dish. Sprinkle with the panko and the grated cheese. Place on a baking sheet (to catch any drips) and bake until the top is golden brown and the edges are bubbly, about 25 to 30 minutes.

5. Serve with a basket of toasted breads or crackers.

Note: If using frozen peeled favas, thaw under running water.