fancy cheese crisps with fava bean hummus and prosciutto
1 cup grated Grana Padano cheese
12 slices prosciutto (preferably Prosciutto di San Daniele)
1 cup fresh fava beans (also called broad beans), double-shelled and rinsed
½ lemon -- juice and zest
¼ cup high quality olive oil
1 tablespoon salt, plus more for seasoning
1 teaspoon pepper, plus more for seasoning
Note: if you're using fresh broad beans, you'll have to shell them, then blanch them in boiling water for 2 minutes before draining them and plunking them into ice water. Then, remove the second "skin" from the fava bean, leaving only the bright green inside.
Preheat the oven to 400 degrees Fahrenheit (190 degrees Celsius).
Line a large baking sheet with parchment paper or a silicone baking mat (note: silicone works the best here).
Heap grated Grana Padano into a tablespoon and drop it onto the baking sheet. Press down gently to make sure that the Grana Padano is slightly stuck together. Repeat with more tablespoons of Grana Padano, spacing each heaping tablespoonful about 2.5 inches apart.
Slide the baking sheet into the preheated oven and bake for 4-6 minutes until the grana padano is stretched out, melted and just slightly golden brown. Remove the crisps from the oven and let cool for 1-2 minutes. Remove the crisps from the baking sheet using a spatula and transfer to a wire rack to cool completely. Note: you can store these crisps in an airtight container for up to a week.
To make the fava bean hummus, rinse the shelled fava beans in cold water and drain thoroughly. Place the beans in a food processor and pulse until they're broken down and not too chunky. Add the salt, pepper, lemon zest and lemon juice and pulse again for 1-2 seconds to mix everything together. With the motor running on the food processor, drizzle in the olive oil to create a smooth paste. If the fava bean hummus is still chunky, add cold water, a tablespoon at a time, until the desired consistency is reached. Note: you can store this fava bean hummus in an airtight container in the refrigerator for 2-3 days.
Place the prosciutto on a cutting board and carefully slice the prosciutto lengthwise. Starting at one end, roll each prosciutto strip up, and then pinch one end of the roll while using your fingers fan out the "petals" on the other end of the roll. Place the "rose" on a tray lined with a baking sheet. Repeat with the remaining slices of prosciutto until you've used all of the prosciutto "roses".
To serve, spread about a tablespoon of fava bean hummus on a crisp, then top with a prosciutto rose.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/08/fancy-cheese-crisps-with-fava-bean-hummus-and-prosciutto.html