RECIPE

Fava Bean, Mint, and Pecorino Romano Bruschetta

PREP: 10 MINS

TOTAL: 10 MINS

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Johnny Miller

Directions

1.

Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add fava beans; blanch 30 seconds. Remove from water; place in ice bath until cool. Peel outer skin from beans; set aside.

2.

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.

Ingredients

  • Cooked fava beans (see directions)
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Chopped mint leaves
  • Coarse salt and freshly ground black pepper
  • Crushed red pepper flakes
  • Grilled or toasted bread
  • Pecorino Romano cheese

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