Fava Bean and Mint Bruschetta (Printable version)

Creamy fava beans with mint and lemon on charred sourdough for a fresh spring starter.

# Ingredient List:

→ Vegetables & Herbs

01 - 300 g fresh or frozen fava beans, shelled
02 - 1 small clove garlic, minced
03 - 2 tbsp fresh mint leaves, finely chopped
04 - Zest of 1/2 lemon
05 - 1 tbsp fresh flat-leaf parsley, chopped (optional)

→ Dairy

06 - 60 g ricotta cheese or goat cheese (optional for added creaminess)

→ Bread

07 - 4 thick slices sourdough bread

→ Pantry

08 - 3 tbsp extra virgin olive oil, divided
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
11 - 1 tsp lemon juice

# How-To Steps:

01 - Bring a pot of salted water to a boil. Add the fava beans and boil for 2–3 minutes (if fresh) or 4–5 minutes (if frozen). Drain and plunge into ice water. Peel off and discard the tough outer skins.
02 - In a bowl, mash the peeled fava beans with a fork until coarse. Stir in garlic, mint, lemon zest, parsley (if using), 2 tbsp olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
03 - Brush sourdough slices lightly with the remaining 1 tbsp olive oil. Grill on a hot grill pan or barbecue for 2–3 minutes per side, until golden and charred.
04 - Optional: For extra creaminess, spread ricotta or goat cheese onto the grilled bread before topping with the fava bean mixture.
05 - Spoon the fava bean and mint mixture generously over the grilled sourdough. Serve immediately, garnished with extra mint if desired.

# Expert Advice:

01 -
  • Your guests will never guess how quickly this vibrant appetizer comes together, especially if you use frozen fava beans.
  • The fresh mint and tang of lemon zest make every bite feel like the first breezy evening of spring.
02 -
  • Never skip the ice bath for peeling beans: the skins will cling on stubbornly if you do.
  • Letting the grilled bread cool too long makes it chewy instead of crisp—top it while it's warm.
03 -
  • Don’t be tempted to over-puree the beans—it’s the small chunks that make the texture memorable.
  • The difference between a good and great bruschetta is grilling the bread until you see dark charred lines.
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