Crostini with Lima Bean & Pecorino Puree
When I spent time cooking in Tuscany, I fell in love with the green, garlicky fava bean puree that’s served in the spring, typically slathered on crispy rounds of crostini and served as an appetizer (with a glass or two of cold Prosecco). Here in Texas, small Fordhook lima beans have a similar taste and texture and, most important, they’re available in the freezer section all year long. With its aromatic backbone of rosemary, The Usual provides all the seasoning you need here. But, it’s fun to dial up the flavor with fresh herbs–mint, parsley, oregano, or thyme all work well here.
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