Fava Bean Mint Bruschetta

# What You'll 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

# Directions:

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 Suggestions:

01 -

This bruschetta feels like a secret handshake with spring when you need it most.
The bright mint and creamy fava topping prove how simple flavors can make sourdough shine.

02 -

Once, I forgot to chill the beans after cooking—trust me, peeling them hot is a path to singed fingers.
Letting the olive oil soak in just before topping the bread turned the crunch into pure gold.

03 -

Always taste the bean mixture before serving—mint strength varies, and a last dash of lemon might be the finishing touch you need.
Grill the bread right before topping for the perfect crunch every time.