Fava Bean Mint Bruschetta (Print Version)

Creamy fava beans with mint and lemon on charred sourdough for a bright, easy spring starter.

# 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

# How To:

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 - 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 Tips:

01 -
  • The combination of smoky grilled sourdough and bright mint makes every bite taste like spring’s arrival.
  • This spread honestly rescued me on chaotic evenings when I needed something impressive with minimal fuss.
02 -
  • I once rushed the peeling step and ended up with chewy skins—now I never skip the ice bath or get impatient.
  • Adding the mint at the very end keeps the whole mixture vivid and fresh instead of muddled.
03 -
  • Rolling the hot bread in a clean tea towel ensures it stays soft inside yet crisp outside until you top it.
  • Rubbing the grilled bread with a cut garlic clove before assembling adds extra punch without overpowering the dish.
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