Fava Bean Mint Bruschetta (Print Version)

Creamy fava beans, fresh mint and lemon on charred sourdough for a bright, easy spring starter.

# What You'll Need:

→ Vegetables & Herbs

01 - About 1 3/4 cups shelled fava beans (approximately 10.6 oz)
02 - 1 small garlic clove, minced
03 - 2 tablespoons fresh mint leaves, finely chopped
04 - Zest of 1/2 lemon
05 - 1 tablespoon flat-leaf parsley, chopped (optional)

→ Dairy

06 - 1/4 cup ricotta or goat cheese (optional for added creaminess)

→ Bread

07 - 4 thick slices sourdough bread

→ Pantry

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

# How to Make It:

01 - Bring a medium pot of salted water to a rolling boil. Add the shelled fava beans and cook 2–3 minutes if fresh or 4–5 minutes if frozen. Drain and transfer immediately to an ice bath to stop cooking. Once cooled, remove the beans from their outer skins and discard the skins.
02 - Place the peeled fava beans in a mixing bowl and mash coarsely with a fork or potato masher. Stir in the minced garlic, chopped mint, lemon zest, parsley if using, 2 tablespoons of the olive oil, the lemon juice, salt and pepper. Taste and adjust seasoning.
03 - Brush both sides of each sourdough slice lightly with the remaining 1 tablespoon olive oil. Heat a grill pan or barbecue until hot and char the bread 2–3 minutes per side, until golden and marked.
04 - If using cheese, spread about 1 tablespoon of ricotta or goat cheese on each warm slice. Spoon the mashed fava and mint mixture evenly over the grilled bread.
05 - Garnish with additional mint leaves if desired and serve immediately while the bread is warm and slightly crisp.

# Expert Advice:

01 -
  • Your guests will think you’ve conjured the flavor of an Italian spring picnic.
  • It’s forgiving, flexible, and turns humble beans and bread into something fresh and lively.
02 -
  • If you skip the ice bath after blanching the favas, you’ll end up with sad, dull-green beans.
  • Adding lemon zest at the end, not earlier, gives every bite a surprising sparkle.
03 -
  • Wear gloves or rub your hands with lemon if fava skins stain your fingertips—learned that after a green thumb day.
  • Let the grilled bread cool just briefly before topping—if it’s too hot, the herbs wilt before they can sing.
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