Fava Bean Mint Bruschetta (Printable version)

Bright fava bean and mint topping on smoky grilled sourdough—fresh, creamy, and ready in 30 minutes.

# What You Need:

→ 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

# Step-by-step guide:

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 -
  • This recipe secretly transforms simple beans and bread into something that steals the show at any table.
  • Its bright flavors and creamy texture made it an instant request whenever anyone drops by unexpectedly.
02 -
  • Peeled fava beans are non-negotiable—once I tried skipping this step and regretted every chewy bite.
  • Brushing the bread with oil before grilling unlocks the deepest flavor and closest thing to a wood-fired finish.
03 -
  • Sneak in an extra dash of lemon zest—the aroma lingers and lifts the whole dish.
  • If using goat cheese, let it come to room temperature for easy spreading and maximum flavor.
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