Fava Bean and Mint Bruschetta (Print Version)

Bright fava bean and mint topping on charred sourdough, finished with lemon and olive oil.

# 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

# Cooking 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 is the sort of appetizer that tricks everyone into thinking you planned ahead when you really just followed your cravings.
  • The creamy, minty fava topping with smoky bread has rescued more than one of my dinners from feeling dull.
02 -
  • Rushing the peeling step means tough bean skins in your mash—tedious but worth every extra minute.
  • I once used stale bread and learned quickly that the grill can't save dryness, so always start with bread that has a bit of give.
03 -
  • If grilling outdoors, let the bread edge toward char for that extra layer of smoky flavor you’ll crave next time.
  • A little more lemon zest or mint right at the end refreshes the whole dish—add it just before serving for the brightest hit.
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