Crostini with Smoked Olive Oil, Fava Bean and Roasted Garlic Hummus, Date Syrup and Arugula

Recipe and photo by Tami Ganeles Weiser Yield:  6 appetizer servings
Prep Time:  30 minutes Cook Time:  2 minutes

Crostini with Smoked Olive Oil, Fava Bean and Roasted Garlic Hummus, Date Syrup and Arugula

Full of fresh flavors that sing of spring in Northern California, this appetizer is a lovely way to start a barbecue, sit-down dinner or brunch. The smoked olive oil gives it a whole new dimension. Roasted garlic is also key to this delicious spread and it’s easy to make; you basically just throw it in the oven. Allow an hour for the garlic to roast before you begin to assemble these easy hors d’oeuvres.

Ingredients

1 baguette

Fava Bean Hummus:

1 large head garlic, roasted

2 cups fresh cooked fully peeled fava beans (or lima beans), preferably 2 (8.8-ounce) packets of Melissa’s

1 teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

Juice of ½ lemon

3 tablespoons smoked olive oil

Drizzle:

2 tablespoons date syrup

1 teaspoon honey

1 teaspoon Banyuls or white balsamic vinegar

 

Garnish:

1½ cups fresh baby arugula or any bitter green, trimmed if needed, washed and patted dry

Instructions

  1. Preheat the oven to 375°F. Place a sheet of parchment paper on a rimmed baking sheet. Cut the baguette diagonally into a 12 pieces. Place the pieces on the parchment paper in a single layer and set aside.
  2. Prepare the fava bean hummus: Squeeze the roasted garlic out of the papery skin surrounding each clove, getting as much out as you can. Combine the fava beans, garlic, salt, pepper, and lemon juice in the bowl of a food processor, and pulse until smooth. With the processor running, drizzle in the oil until all the ingredients are thoroughly incorporated into a smooth paste. Scoop the mixture into a bowl and set aside.
  3. Prepare the drizzle: Place the date syrup, honey, and balsamic into a medium-sized mixing bowl and whisk together until fully combined. Set aside.
  4. Place the bread in the oven and toast for 1 to 2 minutes on each side, until crispy. Remove.
  5. Spread  2 tablespoons of the bean mixture on each piece of toasted baguette. Top each with an equal amount of the arugula. Drizzle about 1 teaspoon to 2 teaspoons of the date syrup mixture over the arugula and serve immediately.

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