Fava Bean & Mint Bruschetta (Printable Version)

Mashed fava beans, mint and lemon on charred sourdough with optional ricotta—ready in 30 minutes.

# What You'll Need:

→ Vegetables & Herbs

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

→ Dairy

06 - 1/4 cup ricotta or goat cheese (optional; about 2 ounces)

→ 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 boil. Add the 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 cool, slip off and discard the tough outer skins.
02 - Place the peeled fava beans in a bowl and mash coarsely with a fork. Fold in the minced garlic, chopped mint, lemon zest, parsley (if using), 2 tablespoons of olive oil, lemon juice, sea salt and black pepper. Taste and adjust seasoning.
03 - Brush both sides of the sourdough slices lightly with the remaining 1 tablespoon olive oil. Grill on a preheated grill pan or barbecue over high heat 2–3 minutes per side, until golden and slightly charred.
04 - If using cheese, spread a thin layer of ricotta or goat cheese on each grilled slice. Spoon the fava and mint mixture over the bread, garnish with extra mint if desired, and serve immediately.

# Expert Advice:

01 -
  • You get to enjoy a creamy, savory spread that wakes up with a bright pop of mint—something I wish I'd tried sooner.
  • The combination of charred sourdough, silky legumes, and tangy lemon practically insists everyone at the table grabs seconds.
02 -
  • If you skip peeling the fava beans after blanching, the texture turns out grainy and tough—I learned the hard way.
  • Adding just a splash of lemon juice (not too much) balances the earthy bean flavor and really wakes up the herbs.
03 -
  • Invest in a microplane for perfect lemon zest—it's a tiny detail that adds real brightness.
  • Always taste and adjust for salt and lemon at the last minute, since the final balance depends on the beans and bread.
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