Spicy Anchovy and Fava Bean Crostini with Crispy Prosciutto

Instructions

1. 1

   Shell fava beans. Blanch shelled beans in boiling water for 2 minutes, then immediately transfer to an ice bath. Peel the skins off the beans.

   ~15 min
2. 2

   In a food processor, combine the peeled fava beans, 1 clove of garlic, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Process until smooth and creamy.

   ~5 min
3. 3

   Thinly slice the baguette and brush one side of each slice with the remaining 2 tablespoons of olive oil.

   ~3 min
4. 4

   Arrange prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 8-10 minutes, or until crispy. Let cool and then crumble.

   ~15 min
5. 5

   Toast the baguette slices in the preheated oven for 5-7 minutes, or until golden brown and slightly crisp.

   ~7 min
6. 6

   Finely mince the remaining garlic clove and combine it with the anchovy fillets and red pepper flakes in a small bowl. Gently mash the mixture with a fork until it forms a coarse paste.

   ~3 min
7. 7

   Spread a generous layer of the fava bean puree onto each toasted baguette slice. Top with a small amount of the spicy anchovy mixture and a sprinkle of crumbled crispy prosciutto.

   ~2 min
8. 8

   Garnish with fresh mint leaves just before serving.