• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Broad Bean Bruschetta (Fava Beans)

    Published: Jul 19, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    A bite out of a bruschetta with text: How to make avocado and fava bean bruschetta.
    Bruschetta on a table, with text: Avocado and broad bean (fava bean) bruschetta.

    This Broad Bean Bruschetta recipe brings together mashed avocado, broad beans (fava beans), and fresh herbs, all piled onto garlic toast. It's a simple, vibrant dish that's perfect as an appetizer, snack, or lunch.

    Avocado and bean mash on toast.

    Broad bean bruschetta is a tasty and super simple dish that's perfect as a snack, lunch or appetizer. Heck, I'd even have it for brunch.

    This recipe for broad bean bruschetta takes broad beans and mixes them with garlic, avocado, and simple seasonings for a chunky flavorful condiment that tastes great spread on a slice of toasted rustic bread.

    Serve it at a dinner party with mini toasts as an appetizer or use it at dinner time alongside pasta salad or green salad.

    What are Broad Beans?

    Broad beans, also known as fava beans, are a plant that is in the pea and bean family. These beans are encased inside a tough pod that needs to be peeled away before consumption. The beans have a thick outer layer and a soft inside that contains fiber, protein, and nutrients. 

    Broad beans give many dishes texture and beautiful bright green color.

    If you haven't bought them podded, then you'll need to prep them first.

    Open the large pods, take out the beans and discard the pods. Put the beans in a pan of boiling water for two minutes, then drain and put the beans into a bowl of iced water. Then you need to press the beans to slip the bright green broad beans out of their pale, thin shell. Then you can discard the pale shell and use the bright green beans for this tasty Broad Bean Bruschetta!

    What is bruschetta?

    Bruschetta is an Italian antipasto (appetizer or first course), which consists of grilled bread that is rubbed with garlic and topped with olive oil. You can then top the toast with all sorts of toppings from vegetables or beans to meat or cheese.

    Jump to:
    • What are Broad Beans?
    • What is bruschetta?
    • Why You'll Love This Recipe
    • Ingredients 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs 
    • More Easy Appetizers
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • It has lots of fiber and protein. 
    • A great way to introduce broad beans to someone who hasn’t had them. 
    • Makes a beautiful spring or summer appetizer.
    • It’s prepped and assembled in just 30 minutes or less.
    Two pieces of bruschetta side by side on a wooden table.

    Ingredients 

    • Extra Virgin Olive Oil - This oil is divided for inside the bruschetta and for garnishing. 
    • Bread - Toasted bread is the best way to serve bruschetta. I love using sourdough.
    • Garlic - Gives an infusion of fresh garlic flavor.
    • Broad Beans - You’ll need cooled and peeled broad beans as the base of this spread. 
    • Avocado - Helps bind the ingredients together, bulk it out and adds a healthy source of fat.
    • Parmesan Cheese - Adds a salty bite to the mix. You can also use grated pecorino romano.
    • Lemon Juice - Gives this condiment a bright acidic flavor.
    • Fresh Herbs - You’ll need fresh mint and parsley to add a garden-fresh taste.
    • Salt & Pepper - Balances and enhances the flavors in the bruschetta.

    Step By Step Tutorial

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage of toasting bread.

    Prepare the toast: Brush one side of each slice of bread with the oil, then rub the garlic clove over them. Heat a grill pan or skillet, and place into the pan, oil/garlic side of each slice down, and pan fry until lightly toasted.

    Making avocado broad bean topping in a bowl.

    Make the topping: Add the broad beans, avocado, lemon juice, and pecorino into a bowl and lightly mash with a fork until a chunky texture is formed. 

    Assembling the bruschetta.

    Spread & serve: 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.

    Tips 

    Make sure your avocado is ripe before mashing it into the mix. This will help keep an even texture.

    Taste the bruschetta once it’s mixed and adjust seasonings as necessary. 

    If it’s too thick, you can add more ripe avocado.

    Make sure you peel the skins off of the broad beans as the skin can be tough and is not suitable for bruschetta.

    When mixing, make sure you don’t mix fully as it is supposed to have a chunky texture.

    Serving Suggestions

    Enjoy this Broad Bean Bruschetta as an appetizer, party food, lunch, light dinner or brunch!

    Stuff inside Mini Baked Potatoes for a fun fresh appetizer. 

    Spoon on top of baked Mushroom Tart for a balance of fresh and umami flavor.

    Serve on toasted Yeast Free Naan Bread for a twist on toast.

    Spread some into a Vegetable Collard Green Wrap or on a Roasted Vegetable Sandwich.

    Variations

    Switch up the fresh herbs and fresh oregano or basil to the bruschetta. 

    Add a unique citrus flavor by using lime instead of lemon.

    Drizzle the bruschetta toasts with honey for a sweet and savory dish.

    Add some spice by sprinkling with a touch of red chili flakes.

    Top it with some carrot top pesto or carrot top chimichurri for a garden-fresh taste.

    Add cooked peas for a hint of natural sweetness and texture. 

    Drizzle with a flavored oil such as truffle, garlic, or herb as a flavorful garnish.

    Top with goat cheese or feta cheese for a salty tangy layer of flavor. 

    Special diets

    To Make it Gluten Free:  To make this dish gluten free, use a gluten free bread for serving. 

    To Make it Vegan: In order to make this fava bean recipe vegan, omit any cheese in the dish.

    Storage 

    Storing: Leftover fava bean bruschetta can be stored in an airtight container in the fridge for 3-4 days. You may need to mix with a little oil to liven it up.

    Freezing: This smashed bean bruschetta is not recommended for freezing as the texture of the beans and avocado will change.

    A bite out of a bruschetta.

    FAQs 

    Are fava beans edamame?
    While they are both grown and shelled similarly, edamame is a soybean and is not the same as a broad bean. 

    What do fava beans taste like?
    Fava beans have a creamy center that is earthy and slightly sweet. They tend to soak up any flavor they are paired with. 

    Can I use canned broad beans? 
    You can, but make sure they are rinsed and drained properly. 

    More Easy Appetizers

    I hope you'll love this easy Broad Bean Bruschetta (aka fava bean bruschetta) as much as we do! Be sure to try these other appetizers too.

    • Caponata alla Siciliana
    • Herb and Garlic Stuffed Mushrooms
    • Mac and Cheese Balls
    • Mini Lentil Tacos
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    📖 Recipe

    Close up of broad bean and avocado bruschetta.

    Broad Bean Bruschetta

    Kate Hackworthy | Veggie Desserts
    This Broad Bean Bruschetta recipe brings together mashed avocado, broad beans (fava beans), and fresh herbs, all piled onto garlic toast.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Appetizer, Lunch
    Cuisine American
    Servings 2
    Calories 289 kcal

    Equipment

    • mixing bowl
    • Skillet or griddle pan

    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

    Instructions
     

    • 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.

    Notes

     
    • Make sure your avocado is ripe before mashing it into the mix. This will help keep an even texture. 
    • Taste the bruschetta once it’s mixed and adjust seasonings as necessary. 
    • If it’s too thick, you can add more ripe avocado. 
    • Make sure you peel the skins off of the broad beans as the skin can be tough and is not suitable for bruschetta. 
    • When mixing, make sure you don’t mix fully as it is supposed to have a chunky texture.
    • Stuff inside Mini Baked Potatoes for a fun fresh appetizer.
    • Serve on toasted Yeast Free Naan Bread for a twist on toast.
    • Spread some into a Vegetable Collard Green Wrap or on a Roasted Vegetable Sandwich. 
    Variations
    • Switch up the fresh herbs and fresh oregano or basil to the bruschetta. 
    • Add a unique citrus flavor by using lime instead of lemon. 
    • Drizzle the bruschetta toasts with honey for a sweet and savory dish. 
    • Add some spice by sprinkling with a touch of red chili flake. 
    • Top with goat cheese or feta cheese for a salty tangy layer of flavor.

    Nutrition

    Calories: 289kcalCarbohydrates: 36gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 154mgPotassium: 537mgFiber: 9gSugar: 4gVitamin A: 94IUVitamin C: 9mgCalcium: 79mgIron: 3mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Appetizer Recipes

    • Zucchini and Corn Fritters
    • Zucchini Chips
    • Easy Baked Polenta Fries
    • Broad Bean Salad
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Helen

      August 01, 2021 at 2:41 pm

      5 stars
      This was amazingly delicious, and I loved the vibrant green colour and great taste.

      Reply
    2. Beth

      July 30, 2021 at 3:32 pm

      5 stars
      I made this for our toast this morning and my hubby absolutely loved it! Such a delicious and very tasty recipe! Can't wait to make this again!

      Reply
    3. Rosemary

      July 25, 2021 at 7:09 pm

      5 stars
      OMG! I love fava beans and avocado. This recipe is simple and combines two of my favorites. Indeed, a great appetizer that is both tasty and healthy. It was yum!

      Reply
    4. Dannii

      July 19, 2021 at 4:05 pm

      5 stars
      I love fava beans and this is one of my favourite ways to eat them. So light and fresh.

      Reply
    5. Pam

      July 19, 2021 at 3:46 pm

      5 stars
      Oh wow, the gorgeous color is inspiring me to make this bruschetta right now!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts