Fava and Pecorino Bruschetta
This flavorful meze combines a crispy texture of toasted bread with tender fava beans and pecorino. You can double or triple this recipe for larger groups, or the recipe could serve two for lunch. Fava beans are popular in the Mediterranean, but they can be difficult to find in the United States. If you can’t find them, you can substitute freshly picked peas, lima beans, or even green beans snapped into 1-inch pieces. If you want to try another cheese, look for a tangy sheep’s cheese, or you can substitute a good Parmesan cheese.
- 4 baguette slices or other bread cut about 1⁄4 inch thick
- 1 tablespoon plus one teaspoon extravirgin olive oil
- Salt and pepper to taste
- 1 garlic clove, peeled and halved
- 1⁄2 cup fava beans (or substitute lima beans, fresh peas, or green beans)
- 2 fresh mint leaves, roughly chopped
- 1 ounce fresh pecorino, sheep’s cheese, or Parmesan cheese, shaved into shards with a vegetable peeler
Instructions:
- Preheat the oven to 350°F. Brush the baguette slices on both sides with the tablespoon of olive oil, then season with salt and pepper. Bake the baguette slices on a baking sheet for 8–10 minutes, or until lightly golden. This turns them into crostini.
- Rub the crostini with the garlic clove halves. Set aside.
- Shuck the fava beans from the pods and immerse them in boiling salted water for about 2 minutes (put them in a colander to do this, so you can easily lift them back out). Rinse and peel the beans from their jackets.
- Put the prepared fava beans in a bowl and drizzle with the remaining teaspoon of olive oil. Sprinkle with a little salt and pepper and the chopped mint. Mix thoroughly to combine.
- Place a spoonful of the bean mixture onto each crostini and top with pecorino, sheep’s cheese, or Parmesan and serve.