Fresh Fava Bean Bruschetta

Trade tomatoes for fava beans to whip up this a tasty twist on bruschetta.

Fresh Fava Bean Bruschetta

Fresh Fava Bean Bruschetta Ingredients:

1 ½ pounds fresh fava beans - cleaned, blanched and drained
2 tablespoons preserved lemon - thinly sliced and chopped (can substitute lemon zest)
1-2 tablespoons fresh lemon juice
1-2 tablespoons olive oil plus more for brushing on bread
2 tablespoons fresh mint - chiffonade
8 ounces Ricotta cheese (Bellwether Farms)
Salt and pepper
Baguette - sliced into thin rounds, brush with olive oil and a pinch of salt, toast in 400 degree oven for 7-10 minutes until desired doneness


Prepare fava beans and place in bowl. With a fork smash about 1/2 of them and leave the rest whole, halved or in pieces. Add preserved lemon, lemon juice, mint, 1 tablespoon olive oil, pinch of salt and pepper and mix. Taste - you may need to add more olive oil or lemon juice for desired taste.

To serve: Spread ricotta cheese on each crostini and spoon on the desired amount of fava bean spread. Serve immediately. Makes 12-15. Serves 4-6 people.

Serve with:
Kunde Family Winery Sauvignon Blanc – Block 4SB20 or Kunde Family Winery Bob’s Red