Toasted Baguettes with Mashed Beans and Pecorino




Recipe Image

This appetizer recipe is bright, beautiful and bold. The garlic, pecorino and mashed beans spread over the crusty bread like a warm blanket. It is equally good warm or at room temperature.


• 1 long, thin baguette
• Olive oil, for brushing
• 1 medium garlic clove, cut in half
• 12 ounce bag frozen fava or edamame beans.
• 1/4 cup olive oil, plus more for garnish
• 4 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper or more
• 2 teaspoons thinly sliced fresh mint leaves
• 1-2- to 3-ounce piece Pecorino Romano cheese shaved.


1. Preheat the Oven to broil at 400 degrees
2. Arrange a rack in the middle of the oven. Slice baguette on the bias into about 20 (1/2-inch-thick) pieces, place slices on a baking sheet, and brush lightly with olive oil. Place in the oven and bake until lightly toasted and crisp, about 8 minutes. After removing from the oven, rub cut garlic on each slice.
For the Beans
3. Bring a medium pot of heavily salted water to a boil. Add fava or edamame beans
and cook for 2 minutes; drain in a colander and run cold water over the beans
until they are cool and add to a medium mixing bowl.
4. Add olive oil, lemon juice, salt, and pepper. Use a pastry blender, fork or potato
masher to mash beans into a coarse, choppy paste. Fold in sliced mint, add
additional salt and pepper as necessary
5. Top each slice of baguette with beans and garnish with a thin shaving of Pecorino
Romano and broil until the cheese melts and the top warms. Watch carefully so it doesn’t burn. Drizzle with a few drops of olive oil and grind a little black pepper over each. Serve immediately or at room temperature.


Happy Eating!

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