Monday, April 27, 2009

fava bean bruschetta

I bought fresh fava beans for the very first time to make this recipe. To be honest, I'm not sure I've ever eaten fresh fava beans before. They are a bit of work - encased twice in pod and spongy skin - but worth it for the fresh taste of springtime.

The recipe is from Organic Marin: Recipes from Land to Table. It goes like this:

Fava Bean Bruschetta

1 pound fava beans, shelled
1 clove garlic, minced
1 Tbsp. freshly squeezed lemon juice
1/2 Tbsp. fresh thyme, minced
1/4 c. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. freshly grated pepper
1 sourdough baguette

Bring a large saucepan of salted water to a boil over high heat. Blanch the fava beans for 5 minutes, then drain and plunge into an ice-water bath. Once the beans are cool, peel them by pinching off the skin.

Put the beans in a food processor. Add garlic, lemon juice, and thyme. Pulse for several seconds until the beans are coarsely chopped. With the machine running, add the 1/4 cup olive oil until well combined. Stir in the 1/2 teaspoon salt and pepper. Set aside.

Preheat an oven to 350 degrees. Cut the baguette into 1/4-inch diagonal slices. Using a pastry brush, coat both sides of he bread slices with 2 tablespoons olive oil. Place the bread in a single layer on a baking sheet and toast in the oven 10-15 minutes, until light golden brown. Remove from the oven and let cool for 5 minutes.

Using a butter knife, spread 1 teaspoon fava bean puree on each toast. Sprinkle lightly with sea salt. Serve at room temperature.

I just asked JR for his thoughts on the bruschetta, and he offered this tidbit: "its subtle sweetness danced like angels on my tongue, tiny angels." Those who know JR will appreciate that treasure.


  1. This is a nice, unusual use for fava. Thumbs up!


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