Inspired by The Herb Quarterly, Spring 2012.
Fresh herbs are the focus of this light and healthy crostini as the crunchy baguette is topped with a mixture of spices and beautiful, green herbs. Herbs and spices are known for containing high levels of antioxidants and are an easy way to take a meal from ho-hum to gourmet.
Grab some fresh herbs from your local farmer’s market – they should be in full swing right now. A bunch of parsley, cilantro or basil can be as cheap as $2/bunch or less.
There wasn’t much to do to make this recipe any healthier. I swapped toasted spelt bread instead of a baguette, but that’s about it.
Makes enough to cover 10 to 15 crostinis.
1. Preheat oven to 350F.
2. Blanch shelled favas/ edamame in boiling water until tender (about 4 minutes). Drain and cool under cold, running water and set aside.
3. Throw the next 9 ingredients (garlic, cumin, coriander, red pepper flakes, sesame oil, lemon juice, cilantro, parsley and basil) in a blender or food processor. Pulse several times and add the olive oil. Puree until smooth. Add salt and pepper, adjusting flavours to taste.
4. Cut baguette in diagonal slices ¼-inch thick. Brush with olive oil and toast in oven until just lightly crisp.
5. In a large sauté pan over medium heat, add 2 Tbsp olive oil.
6. Add arugula and cook until just slightly wilted.
7. Add 1 Tbsp lemon juice, dash of Tabasco, salt and pepper and set aside.
8. Spoon fava bean mixture onto crostini. Top with wilted arugula and sprinkle with toasted sesame seeds.
The Herb Quarterly is jam-packed with information about the healing properties of different kinds of herbs, both in food and natural beauty and home-care products. If you’ve got an herb garden overflowing with plants you don’t know what to do with – this publication will give you all the inspiration you need!