Categories: Appetizers
Ingredients
- 1 1/4 cups dried fava beans
- 2 small Yukon Gold potatoes, peeled and sliced
- 1 garlic clove
- 1 tbsp. fresh lemon juice
- 1 tbsp. white miso
- 1/2 cup olive oil, divided
- Kosher salt
- 1 1/4 lb. cherry tomatoes
- 1 lb. large green and red grapes
- 4 red spring onions, sliced
- 1/2 tsp chile flakes
- 1/4 cup red wine vinegar
- 1/4 cup maple syrup
- 12 medium-thick slices sourdough bread, toasted
- 2 tsp sesame seeds, for garnish
- Flaky sea salt, for garnish
- Purple or green basil leaves, for garnish
Directions
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In a large bowl, add the fava beans and enough cold water to cover by 3 inches. Soak for 2 hours, then drain. Rinse well and drain again.
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In a medium pot over high heat, add the beans, potatoes, garlic, and enough fresh water to cover by 2 inches; bring to a strong simmer and cook until the beans are very soft, 40 minutes. Drain well. Remove and discard the garlic.
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Transfer the beans and potatoes to a blender. Add the lemon juice, miso and 1/4 cup oil, and blend until smooth. Transfer to a bowl, season with salt to taste, and cover with plastic wrap, pressing it against the surface. Refrigerate.
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Meanwhile, roast the tomatoes: Preheat an oven to 375 and line a baking sheet with parchment paper. In a bowl, combine the tomatoes, grapes, spring onions, chile flakes, remaining 1/4 cup olive oil, vinegar, and maple syrup; toss to coat. Season with salt, then pour onto prepared sheet, spreading in a single layer. Roast until bursting and caramelized, 35 minutes.
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To serve, spread each bread slice with 2 heaping tbsp. of puree. Top generously with tomatoes and grapes, some sesame seeds, flaky salt, and a few small basil leaves. Serve immediately.