Grilled Bread with Fava Beans and Escarole
Grilled Bread with Fava Beans and Escarole: Fresh fava beans pureed with garlic and lemon, spread on grilled bread for a delicious summer antipasto. Perfect for a vibrant evening meal.
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Cooking tools:
- Food processor
- Grill
- Saucepan
- Skillet
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Peeler
- Cheese shaver
- Stove
- Serving platter
- Plate
Ingredients
- 3 pounds fresh fava beans in the pod
- 1 clove garlic, minced
- 5 tablespoons extra virgin olive oil
- 1/2 tablespoon fresh lemon juice
- Salt
- freshly ground black pepper
- 1 12-ounce bunch escarole, trimmed, cut into 1-inch-wide strips
- 1 tablespoon red wine vinegar
- Small pinch of crushed red pepper flakes
- 24 slices country-style bread, cut 3/8-inch thick, grilled or toasted
- 3 ounces Pecorino cheese
- Lemon wedges as a garnish
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