Simple, homemade recipes.


Fava bean and pecorino bruschetta

30 minutes | Serves 4-6 as an appetizer

Fava beans are delicious but they are unfortunately a bit of a chore to prepare. This dish is great because a little amount of fava goes a long way.

1 baguette, cut into long thin slices
1 pound fresh fava beans
3 tablespoons olive oil
Fresh ground black pepper
5 garlic cloves, peeled and left intact
Shaved pecorino cheese

Preheat oven to 200. Put a medium pot of water on the stove and bring to boil. In the meantime, rinse the fava bean pods and remove the beans by splitting the pod open. Once oven is ready, add bread and allow to toast for 20 minutes. When water boils, drop beans in for 2 minutes. Strain beans and put them in an ice bath to stop cooking. Once they have cooled, peel of outer covering by ripping off the end and squeezing the bean out. When bread is toasted, remove from oven and drizzle with olive oil, salt, and pepper. Rub each piece of bread with raw garlic. Add a couple fava beans to each bruschetta and put on serving plate. Shave pecorino cheese on top of each and serve.

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