Morel and Fava Bean Crostini
Chef Larry Forgione creates a light lunch option using mushrooms and fava beans on a baguette.
Springtime Morel and Fava Bean Crostini
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Morel and Fava Bean Crostini
Chef Larry Forgione creates a light lunch option using mushrooms and fava beans...
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The Martha Stewart Show, April 2012
- Yield Serves 4
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Ingredients
- 4 slices baguette
- Extra-virgin olive oil
- 2 teaspoons unsalted butter
- 1/2 cup fresh morels, cleaned
- 1 teaspoon minced shallot
- 2 tablespoons cream sherry
- 1/4 cup heavy cream
- 1/2 cup shelled, peeled fava beans
- 1/8 cup thinly sliced ramp leaves or chives
- 1 slice cooked bacon, crumbled
- Shaved aged Sonoma Jack or Parmesan cheese, for garnish
- Coarse salt and freshly ground black pepper
Directions
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Preheat oven to 375 degrees.
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Brush both sides of baguette slices with olive oil and place on a baking sheet. Transfer to oven and bake, turning once, until lightly browned, 4 to 5 minutes per side. Remove from oven and set aside.
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Melt butter in a medium skillet over high heat; cook until butter is lightly browned. Add morels and shallot and cook, stirring, for 1 minute. Season with salt and pepper.
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Add sherry to deglaze and cook until almost evaporated. Add cream and let cook until reduced and thickened slightly. Stir in fava beans and ramp leaves or chives.
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Divide morel mixture evenly among toasted baguette slices; top with crumbled bacon and garnish with cheese. Serve.
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