Bread Crostone with Fava Bean Purée and Chicory

Method

1. Soak dried fava beans in water with a bay leaf overnight (or for at least 2-3 hours).
2. Drain the fava beans and place them in a pan. Add halved cherry tomatoes, celery stalks, onion pieces, bay leaves, black pepper, and enough water to cover.
3. Cover and cook for about 1 to 1.5 hours, until the beans are very soft and creamy.
4. Meanwhile, clean the chicory: remove the tough part of the stems and any wilted outer leaves.
5. Blanch the chicory in salted boiling water for a few minutes, then drain.
6. Once the fava beans are cooked, blend them directly in the pan with an immersion blender until smooth. Let the purée cool slightly to firm up.
7. Toast slices of rustic bread until golden and crisp.
8. Assemble the crostone: spread a generous layer of fava purée on the toasted bread, top with blanched chicory, drizzle with extra virgin olive oil, and finish with a pinch of black pepper.
9. Serve immediately.