I’m not a fan of arugula in salads, so I looked for a recipe that uses it in a different way, and I found arugula and fava bean crostini.
As usual, I didn’t quite follow the recipe as written. But this time, there were only three big differences.
- I used edamame instead of fava beans, which is a recipe-sanctioned substitution.
- I didn’t bother with the separately chopped arugula bit and put it all in the food processor.
- Instead of spreading on nicely toasted baguettes, I scooped it up with plain Bagel Crisps.
I made this goop up last night, and it sat in all it’s bright-green glory overnight in the fridge to be carried to work and nommed on as breakfast before I thought to get a picture of it.