I know that I recently posted a fava bean recipe…but they’re so good!! Since they’re in season and I can’t get enough of ‘em (despite the extra work they require) I am posting yet another delicious way to prepare them. This is super simple, but takes a little time. It’s a great summer appetizer when served on warm, freshly baked bread…or even mixed in with some pasta.
So, I was listening to the new Fiona Apple record and I really enjoyed it. She’s insane…but I think I’ll always love her. She’s a lyrical genius and you can’t deny the fact that her raw, emotional vocals are refreshing in an industry so over saturated with auto tune and predictable melodies. She’s got mad talent.
2 lbs fresh fava beans
2 medium size heirloom tomatoes (I used Brandywine), stem and seeds removed, diced
4 garlic cloves, minced
3 tbsp olive oil, plus more for brushing on bread
Good quality olive oil for finishing (optional)
1/4 cup fresh basil, chiffonade
Sea salt and pepper to season
Coarse French grey sea salt for garnish (optional)
1 loaf fresh bread (I used a yummy ciabatta I picked up that day at the farmers market)
Preheat the oven to 350 degrees F if you are going to serve this with bread.
Prep your fava beans by removing them from their shell. Set aside a bowl of ice water. Bring a large pot of salted water to a boil. Add the fava beans and boil for 2 minutes. Strain the beans and dump them into the ice bath to stop the cooking process.
Next, you’ll need to remove each bean from their membrane-like casing. The beans inside will be a vibrant green color.
At this point you can go ahead and brush your bread slices with some olive oil. Place them onto a baking sheet and bake until lightly browned.
Heat the olive oil in a large skillet over medium heat. Add the fava beans and saute for about 5 minutes. Remove from the heat and add the tomatoes, basil, salt and pepper. Toss to combine.
Serve the fava bean bruschetta on top of the bread slices. I also like to drizzle each with a bit of good olive oil and a teeny bit of french grey sea salt.