Broad Bean Bruschetta
This Broad Bean Bruschetta recipe brings together mashed avocado, broad beans (fava beans), and fresh herbs, all piled onto garlic toast.
Kate Hackworthy | Veggie Desserts
Skillet or griddle pan
extra virgin olive oil
plus extra to serve
150g podded broad beans
(podded, blanched, cooled and peeled)
a ripe avocado
finely grated pecorino or parmesan
plus extra to garnish
fresh mint leaves
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.
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.
Broad Bean Bruschetta https://veggiedesserts.com/broad-bean-bruschetta-fava/ (C) Kate Hackworthy