Taste of the Week

Fava Bean Bruschetta with Shaved Pecorino

Posted by reeniek
Category: Appetizers
Subcategory: Spring

Fava beans are in season in Spring. They are a bit high maintenence (due to the two seperate peeling from pods and skins) but are beautiful and worth every ounce of effort! Simple ingredients but GREAT!

Recipe Details:

Ingredients
1 1/2 lb fresh fava beans in pods
6 slices of a fresh sourdough loaf
1 large garlic clove, halved
Sea salt
Fresh pepper
3 tbsp olive oil
1/3 cup mint leaves, chopped (I gently used the scissors to cut them)
1 tsp lemon juice
1 piece Pecornio Romano cheese

Directions
Remove fava beans from their pods. Boil water in a saucepan and blanch fava beans for 1 minute. Transfer them to a bowl of ice water to stop them from cooking. Peel them from their skins and toss in a bowl with mint, lemon juice, 1 tbsp oil, salt and pepper.

Lightly brush each piece of bread with remaining olive oil. On a hot grill pan, toast the bread. Transfer to a plate and rub with the garlic clove on both sides. Transfer to a serving platter.

Divide beans among toasts. Shave a few pieces of pecorino onto each toast using a vegetable peeler.

Serves 2, Makes 6 toasts