Fava beans make a really healthy bruschetta, and they are such a nice bright green.
Fava bean bruschetta


  • 1 large Italian bread
  • 4-5 Tbs. fine olive oil

for the fava bruschetta

  • 2 lbs. fresh fava beans
  • 1 clove garlic, minced
  • 1 Tbs. fresh thyme
  • 1/3 cup light vegetable oil, or fine olive oil
  • dash cumin
  • salt and pepper to taste

Fava bean bruschettaFava bean bruschettaOlive oil for dipping


  1. Shell the fava beans.
  2. You need about 1 cup shelled beans.
  3. Cook beans in 1 quart boiling water until just tender, about 3 to 5 minutes.
  4. Drain beans.
  5. Place beans immediately into a bowl of cold water.
  6. Drain.
  7. Peel outer skin of beans by loosening with tip of thumbnail or knife and slipping off.
  8. Put shelled, peeled beans, garlic oil and thyme into bowl or food processor, and only slightly mash. Its not necessary to completely puree unless that is what you wish.
  9. Add salt and pepper and a dash of cumin as desired.
  10. Slice the Italian bread on the diagonal.
  11. Brush each side with some fine olive oil and place on the grill for a few minutes to toast.
  12. Serve the toasted slices with the fava beans spread and optional olive oil for dipping.