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.
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.
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.
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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Broad Bean Bruschetta
- 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
- 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.
- 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.
- 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.
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.