Roasted Tomato and Grape Toasts with Fava Purée

Upgrade your crostini game with this Puglian take.

Serves
6-8
Time
3 hours 30 minutes

PHOTOGRAPHY BY EVA KOLENKO

Published on September 21, 2018

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

Ingredients

1¼ cups (7 oz.) dried fava beans
2 small (5 oz.) Yukon Gold potatoes, peeled and sliced
1 garlic clove
1 tbsp. fresh lemon juice
1 tbsp. white miso
½ cups 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 cups red wine vinegar
¼ cups fig molasses or maple syrup
Twelve ½-in. thick slices sourdough bread, toasted
2 tsp. sesame seeds, for garnish
Flaky sea salt, for garnish
Purple or green basil leaves, for garnish

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Instructions

Step 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.

Step 2

In a medium pot over high heat, add the drained 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, about 40 minutes. Drain well; remove and discard the garlic.

Step 3

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

Step 4

Meanwhile, roast the tomatoes: PreheRoast the tomatoes: Preheat the 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 lined baking sheet, spreading in a single layer. Roast until the tomatoes and grapes are bursting and caramelized, about 35 minutes.at 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.

Step 5

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