Fava Bean Mint And Pecorino Romano Bruschetta Recipes

BROAD BEAN BRUSCHETTA

Broad Bean Bruschetta image

This Broad Bean Bruschetta recipe brings together mashed avocado, broad beans (fava beans), and fresh herbs, all piled onto garlic toast.

Provided by Kate Hackworthy | Veggie Desserts

Time 15m

Number Of Ingredients 10

Ingredients

2 teaspoons extra virgin olive oil (plus extra to serve)
2 slices bread
1 garlic clove (crushed)
1 cup 150g podded broad beans ((podded, blanched, cooled and peeled))
½ a ripe avocado
1 tablespoon lemon juice
1 tablespoon finely grated pecorino or parmesan (plus extra to garnish)
1 teaspoon fresh mint leaves (chopped)
1 teaspoon fresh parsley (chopped)
Salt and pepper

Steps:

Brush one side of each slice of bread with the oil, then rub the garlic clove over them.
Heat a grill pan (or frying pan), and place into the pan, oil/garlic side of each slice down, and cook until lightly toasted.
Meanwhile, add the broad beans (fava beans), avocado, lemon juice and pecorino into a bowl and lightly mash. You still want texture, so don't mash to a puree.
Pile the mixture onto the toast, then top with mint and parsley leaves and a little pecorino and season with salt and pepper and drizzle with a little oil.

Nutrition Facts : Calories 289 kcal, Carbohydrate 36 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Sodium 154 mg, Fiber 9 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving

FAVA BEAN, MINT, AND PECORINO ROMANO BRUSCHETTA

Fava Bean, Mint, and Pecorino Romano Bruschetta image

Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.

Provided by Martha Stewart

Categories Finger Food Recipes

Number Of Ingredients 8

Ingredients

Cooked fava beans
Extra-virgin olive oil
Fresh lemon juice
Chopped mint leaves
Coarse salt and freshly ground pepper
Crushed red-pepper flakes
Toasts
Pecorino Romano cheese

Steps:

Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.

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