Grilled Squid Bruschetta with Fava Bean Puree

A Great Starter for Summer Cookouts

051418-Simeon BruchettaThis is wonderfully fresh and enticing appetizer that will brighten up any backyard cook out of summer get together. Easy to grill and assemble, these passed or stationary hors d’oeuvres will add a splash of color and flavor to your party.

Puree

Ingredients

  • 1 can Cooked Fava or Canallini Beans, rinsed and strained
  • 4 Cloves Roasted Garlic, Crushed
  • 1/4 cup Olive Oil
  • Zest of 1/4 Lemon
  • 1 tbs. Chopped Flat Leaf Parsley
  • Salt and Pepper to taste

Preparation.

Mash fava beans with the back of a fork, mix in garlic parsley, lemon zest, olive oil. Season with salt and pepper. Set aside,

Squid Ingredients

  • 4 Whole Cleaned Squid
  • 1 tbs, Olive Oil
  • 1 Tbs. Italian Seasoning
  • Pinch Red Pepper Flakes
  • 1 Clove Garlic, minced

Preparation

Cut squid bodies open and place in bowl along with the cleaned tentacles.  Add all ingredients to the squid Add a pinch of salt and pepper. Set aside for 20 min.

Assembly

Using 1 loaf French Bread, cut on the bias, 1 inch thick.

Garnish Ingredients

  • 1 can/jar Quartered Roasted Artichoke Hearts
  • 1 cup Cherry Tomatoes, cut in half
  • 2 sprigs Fresh Marjoram.

Preheat Char-grill as hot as you can get it. Sear squid for 35 seconds each side. Remove from heat. Cut into 2 inch strips. Cut grilled tentacles in half.

Lightly drizzle olive oil over cut french bread, and grill each side till lightly toasted. Spread an even layer of the fava bean paste on each slice of grilled bread. Top each with 2 slices of the grilled squid and 1/2 of one tentacle. Garnish with sliced roasted artichokes (store bought from a can or jar are fine). Top with a slice of small cherry tomato and a sprig of fresh marjoram. Drizzle lightly with good olive oil and serve