Crostino with Braised Young Favas and Young Pecorino


4 hard-boiled eggs cut into quarters

1 lb. of shelled favas, braised in olive oil, with a little water, lemon juice to taste, two rosemary sprigs, spring garlic and seasoned to taste

1 baguette, sliced in half, cut into four pieces and grilled

Young pecorino to taste

Microgreens for garnish

Frog Hollow Extra Virgin Olive Oil to finish and taste

Kosher salt and freshly ground black pepper to taste


    Place the four separate baguettes open face on a cutting board.

    Spoon the braised favas on each piece of grilled bread.

    Gently place the four quartered egg slices onto the bread.

    Grate some pecorino onto each portion.

    Garnish with micro greens.

    Season with kosher salt and freshly ground black pepper to taste and finish with a healthy drizzle of good quality olive oil like Frog Hollow Farm's extra virgin olive oil.

    Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue

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