Fava Bean and Langoustine Crostini

Jim Burke

Caffè Storico - NYC

If you can't locate langoustines, substitute jumbo shrimp.


  • Olive oil as needed
  • 2 cups peeled raw fava beans
  • 1 1/2 teaspoons thyme leaves
  • Salt and pepper to taste
  • Four 3/4-inch-thick slices country bread
  • 4 langoustine tails (with shells)
  • 2 tablespoons fine breadcrumbs
  • 1 cup sheep's milk ricotta cheese
  • 1/2 lemon


Heat a small amount of olive oil in a large skillet over medium heat. Add the fava beans and sauté just until tender, about 2 minutes. (If the pan is getting too hot and the beans look like they might brown before they are tender, add a splash of water to the pan to cool it down.) Add the thyme leaves and season to taste with salt and pepper. Scrape the fava beans out of the pan and onto a cutting board. Roughly chop them and set aside.

Lightly brush the slices of bread with olive oil. Toast the bread in a hot pan until charred and crispy, but still chewy in the center, about 1 minute per side.

Split the langoustine tails in half, keeping the meat in the shell.  Lightly season the tails with salt and a very light dusting of bread crumbs. Sear the langoustines, cut side down, in a very hot pan over high heat until the meat is just barely cooked, about 45 seconds. Flip the tails and cook for a few more seconds. Remove from the pan.

Generously smear some sheep’s milk ricotta on each slice of toasted bread; top with the fava bean mixture. Remove the langoustine meat from the shells and place a half over each crostini. Squeeze a few drops of lemon juice over each portion just before serving.


4 servings