Moroccan Fava Bean Crostini (GF)

Bright with a touch of lemon, both smooth and crunchy at the same time, these Moroccan Fava Bean Crostini would make a terrific first course or can be served alongside a hot bowl of soup. I love them as a passed appetizer at parties – everyone wants seconds!

Spring is in the air – finally! I for one am thrilled to finally see the sun shining and warmer temperatures. One of my favorite spring foods is fava beans. I am excited to see them starting to show up in grocery stores and Farmers’ Markets. When they are young, they are tender, creamy, and earthy. The pods are lumpy and gangly, like a young colt, and contain the beans encased in another pale green covering. They are the perfect way to say goodbye to the cold, wet weather and celebrate the arrival of sunny, warm days!

Steamed fava bean pods

One night a few years ago, my husband and I had dinner at Chez Panisse in Berkeley. That night the amuse-bouche (amooz-boosh) was a crostini topped with a fava bean spread. One of the best things about eating at Chez Panisse is trying foods you normally would never eat. I was captivated! It was bright with a touch of lemon, both smooth and crunchy at the same time. I couldn’t believe how delicious it was. I went home determined to recreate that bite.

After some searching, I found a recipe by Paula Wolfert, an expert on Mediterranean foods and award-winning author of such books as Mediterranean Grains and Greens, The Cooking of Southwest France, and The Slow Mediterranean Kitchen: Recipes for the Passionate Cook.

Split fava pod with beans in their skins

The fave bean crostini recipe was simple to make with easy-to-find ingredients. It takes a huge pile of pods to yield enough beans for use, so buy twice as much as you think you need. Having a food processor makes pureeing the beans a breeze.

For this recipe a nice, fruity extra-virgin olive oil would be ideal as a complement to the flavor of the favas. I prefer the subtlety of shallots to the bite of onions. Tasting like a cross between onions and garlic, they add a piquancy when left raw and sweetness when cooked. Oregano and coriander are very Mediterranean, and the cumin adds a touch of Moroccan cuisine. 

L: Favas in their skins; R: Peeled bright green fava beans

The only challenging task is prepping the fava beans themselves. Somewhat intimidating the first time, after doing it once it is easy. Snap the stem end off and pull the string down the side, it is nature’s zipper! Then run your thumb down the pod and pop the beans out. These beans must be double peeled — removed from their pods and then slipped out of their skins. The bright green beans pop right out. Discard any brown beans.

While the flavor of the bean puree is outstanding on its own, when you add the bite of a freshly shaved block of Parmesan it becomes truly spectacular. Don’t skimp on the quality of the cheese! Buy a block of cheese and use a vegetable peeler to shave fairly large pieces.

Drape a piece of cheese over the top of each crostini and these will disappear as soon as you make them. As a matter of fact, I have learned the hard way, to set a few aside for myself before offering them to my guests. Friends who are hanging out in the kitchen will inhale them – more than once I have wound up with only one for myself.

While I like to serve these on little crostini cut from a gluten-free or regular baguette, you can use any base you like. Tortilla chips or any gluten-free cracker can be used. I think Nut-Thins would work really well here. 

The flavors of the fava bean spread meld and improve after resting, so make this a day ahead for an easy hors d’oeuvre at your next party. You can also use frozen and thawed fava beans when fresh aren’t available, making this a year-round treat.

In addition to serving these at parties, consider enjoying them yourself as part of a meal. They are a wonderful way to get your kids to eat vegetables and not even complain.

These Moroccan Fava Bean Crostini would make a terrific first course or can be served alongside a hot bowl of soup. No matter when and how you indulge in these, I hope you will enjoy the bright flavors of spring!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Moroccan Fava Bean Crostini:

• Crostini: Baguette, extra-virgin olive oil, coarse sea salt
• Fava Bean Spread: fresh or frozen fava beans, shallot, olive oil, lemons, basil, smoked paprika, cumin, oregano, coriander, nutmeg, ginger, sumac (optional)
• Garnishes: shaved Parmesan, lemon pieces, fresh basil

PRO Tip:

These beans must be double peeled – removed from their pods and slipped out of their skins. Anticipate this time consuming process. It takes a huge pile of pods to yield enough beans for use, so buy twice as much as you think you need.

How to make Moroccan Fava Bean Crostini:

1. Crostini: Bake the baguette slices brushed with olive oil and sprinkled lightly with salt until lightly golden and crispy.
2. Fava Bean Spread: Steam the fava pods, remove the beans and then peel them. Working in a saucepan, cook the favas with shallots, oil, and water until tender.
3. Pour the favas and their cooking liquids into a food processor. Add 2 tbsp olive oil and fresh lemon juice, salt, pepper, basil, and seasonings. Process until smooth adding a little more water if needed to get a good spreading consistency. Taste and adjust seasonings as needed. Set aside to cool.
4. Finish Crostini: Spread some of the fava puree on each slice of bread (or GF crackers) toasted bread. Shave a thin slice of Parmesan over the top of each slice and sprinkle with a little fresh basil chiffonade if desired. Serve immediately.
5. Make Ahead: If made ahead, pack into a crock or ramekin and cover with a layer of olive oil to seal. Cover and refrigerate. Return to room temperature and drain off the oil before assembling crostini and serving.

PRO Tip:

The flavors meld together and improve after resting, so make this a day ahead for an easy hors d’oeuvre at your next party.

PRO Tip:

You can also use frozen and thawed fava beans when fresh aren’t available, making this a year-round treat. Be sure to pat them dry before using.

Recommended Tools (affiliate links; no extra cost to you):

• Bread knife
• Cutting board
• Large saucepan
• Steamer
• Colander
• Food processor or blender

Gluten-Free Tips:

While a baguette is the classic vehicle to serve this beautiful puree, if you can’t find gluten-free bread, you can use any of your favorite breads, crackers, tortillas, etc. to hold the delightful fava bean spread.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 1 cup, about 6 to 8 servings

Moroccan Fava Bean Crostini (GF)

Print

Bright flavor with a touch of lemon, both smooth and crunchy at the same time, these Moroccan Fava Bean Crostini would make a terrific first course or can be served alongside a hot bowl of soup. No matter when and how you indulge in these, I hope you with enjoy the bright flavors of spring!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

Crostini

• Gluten-free baguette, sliced into 1/4-inch rounds, or GF crackers
• Extra virgin olive oil
• Coarse grain sea salt

Fava Bean Spread

• About 2 lb (907g) un-shelled fresh young fava beans (younger beans are more tender) or frozen fava beans, thawed and patted dry
• 1 shallot, peeled and sliced
• 1/4 cup (59ml) extra-virgin olive oil, divided
• 1/2 cup (118ml) water
• Fresh lemon or lime juice, to taste
• Salt and freshly ground black pepper
• About 4 fresh, large basil leaves, sliced, or 1/2 tsp dried basil
• 1/2 tsp smoked paprika, or to taste
• 1/2 tsp ground cumin, or to taste
• 1/2 tsp dried oregano, or to taste
• 1/4 tsp ground coriander, or to taste
• 1/4 tsp ground nutmeg, or to taste
• 1/4 tsp ground ginger, or to taste
• 1/4 tsp sumac, optional

Garnishes

• Wedge of Parmesan cheese, for shaving
• Lemon pieces
• Sprigs of basil or chiffonade, optional

Instructions

1. For the Crostini: Place the bread rounds on a baking sheet. Brush top surface lightly with olive oil and sprinkle with a little salt. Bake in a preheated 400ºF (204°C). oven until lightly golden and crispy, about 4 minutes. Flip pieces over and bake for another 3 to 4 minutes until lightly toasted.

2. Remove from the oven and flip back over so the oiled side is up. Set aside. These can be made a day ahead; store in an airtight plastic bag or container.

3. For the Fava Beans: Set a steamer basket in the bottom of a large saucepan and fill with about 2-inches of water. Bring water to a low boil over medium-high heat.

4. Add the fava pods and cover the pan. Steam them for about 5 minutes. Immediately transfer the bean pods to a strainer and cool under running water. Split the pods open and place the pale green-covered beans in a bowl. Then working from the bottom of the beans, peel off the skin from each one and drop the bright green favas into a small heavy-bottomed saucepan.

5. Add the minced shallots, 2 tbsp oil and the 1/2 cup water to the pan with the fava beans. Cook over medium heat at a low boil, stirring often, until the beans are soft and tender, about 2 minutes.

6. Pour the beans, shallots, and cooking liquid into a food processor fitted with the steel blade (or you can use a blender). Add remaining 2 tbsp olive oil and a few drops or a small squeeze of lemon juice. Add salt, pepper, basil, and spices. Process until smooth. Add a little more water if needed to get to a good spreading consistency. Taste and adjust seasonings as needed. Set aside to cool.

7. Assemble the Crostini: Spread some of the fava puree on each crispy bread crostini. Then, with a vegetable peeler, shave a thin piece of Parmesan on top of each crostini and arrange on a serving platter. Garnish tray with lemon wedges and basil. You can add a little chiffonade of basil to the top of each crostini if you want. Serve shortly after assembling them.

8. If not assembling and serving immediately, pack the spread into a small container, cover with a layer of olive oil, and seal with a lid or tight plastic wrap. Refrigerate. The spread improves with an overnight rest to blend flavors, and will keep up to four days in the refrigerator. Return to room temperature and drain off the layer of oil before serving.

Recipe found at www.theheritagecook.com

Notes

No need to oil or bake crackers, they can be used straight from the package.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams because they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Adapted from a Paula Wolfert recipe

Nutrition Information:

Yield:

8

Serving Size:

2
Amount Per Serving: Calories: 159Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 398mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 6g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

Create a New Tradition Today!

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in March 2011. The article was updated in 2025.