Roasted Tomato and Grape Toasts with Fava Bean Purée

SERVES 6–8 Ac­tive: 1 hr. • To­tal: 3 hr. 30 min.

SAVEUR - - Contents -

Dried fava bean purée is served all over Puglia, typ­i­cally with cooked bit­ter greens and fried or toasted bread. Gior­gia Goggi adds le­mon juice and miso, and uses it as a base for cros­tini. Left­overs are an ex­cel­lent dip for raw veg­eta­bles.

1¼ cups dried fava beans (7 oz.) 2 small Yukon Gold pota­toes (5 oz.), peeled and sliced 1 gar­lic clove 1 Tbsp. fresh le­mon juice 1 Tbsp. white miso ½ cup ex­tra-vir­gin olive oil, di­vided Kosher salt 1¼ lb. cherry toma­toes 1 lb. large green and red grapes 4 red spring onions (3 oz.), sliced ½ tsp. chile flakes ¼ cup red wine vine­gar ¼ cup fig mo­lasses or maple syrup 12 medium-thick slices sour­dough bread, toasted 2 tsp. sesame seeds, for gar­nish Flaky sea salt, for gar­nish Pur­ple or green basil leaves, for gar­nish 1 In a large bowl, add the fava beans and enough cold wa­ter to cover by 3 inches. Soak for 2 hours, then drain. Rinse well and drain again.

2 In a medium pot over high heat, add the beans, pota­toes, gar­lic, and enough fresh wa­ter to cover by 2 inches; bring to a strong sim­mer and cook un­til the beans are very soft, 40 min­utes. Drain well. Re­move and dis­card the gar­lic.

3 Transfer the beans and pota­toes to a blender. Add the le­mon juice, miso, and ¼ cup oil, and blend un­til smooth. Transfer to a bowl, sea­son with salt to taste, and cover with plas­tic wrap, press­ing it against the sur­face. Re­frig­er­ate.

4 Mean­while, roast the toma­toes: Pre­heat an oven to 375°F and line a bak­ing sheet with parch­ment pa­per. In a bowl, com­bine the toma­toes, grapes, spring onions, chile flakes, re­main­ing ¼ cup olive oil, vine­gar, and fig mo­lasses or maple syrup; toss to coat. Sea­son with salt, then pour onto the pre­pared sheet, spread­ing in a sin­gle layer. Roast un­til burst­ing and caramelized, 35 min­utes.

5 To serve, spread each bread slice with 2 heap­ing ta­ble­spoons of purée. Top gen­er­ously with toma­toes and grapes, some sesame seeds, flaky salt, and a few small basil leaves. Serve im­me­di­ately.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.