fava bean bruschetta

This is one of those recipes that Italians do best, meaning there are only a few ingredients but the effect is stunning. The classic cheese to use is salty, crumbly ricotta salata, but feta is easier to find. For the bread, I like a Pugliese-style Italian loaf, but any good crusty bread will work.

photo credit: Victoria Pearson

ingredients

1 pound fresh fava beans
1/4 cup finely diced ricotta salata or crumbled feta cheese
extra-virgin olive oil
1 teaspoon fresh thyme leaves
grated zest of 1 lemon
salt and freshly ground pepper
six 1/2-inch-thick slices crusty Italian bread

directions

Shell the favas and drop them into boiling water for 2 minutes. Drain, then slit the outer skin with a knife and pop out the inner bean. Let favas cool slightly. Gently mix the favas, cheese, 3 tablespoons olive oil, thyme, and lemon zest in a bowl. Season to taste with salt and pepper, then set aside.

Brush both sides of bread slices with olive oil and broil, turning once, until golden. Cut bread slices in half crosswise and top with fava mixture, or arrange bread around a bowl of fava mixture and spoon some onto each slice.