Directions
- Blanch favas in boiling water 1 minute, then immediately transfer with a slotted spoon to a bowl of ice water. Drain favas and gently peel skins from beans.
- Heat a lightly oiled grill pan over medium-high heat until just beginning to smoke. Grill bread slices until pale golden and grill marks appear, about 45 seconds-1 minute per side. Lightly rub 1 side of each toast with cut side of a garlic half; season with salt and pepper; drizzle with oil (about 1 tsp per slice).
- Toss together favas, mint, lemon juice, remaining oil, and salt and pepper to taste; divide among toasts. Shave 3 or 4 slices of cheese onto each bruschetta.
Recipe by Rose Gray and Ruth Rogers
Ingredients
- 1 cup shelled fresh fava beans (1/2 lb in pods)
- 6 12″-thick slices sourdough bread, cut from middle of a halved 8″-9″ round loaf
- 1 large garlic clove, halved crosswise
- Maldon sea salt
- Freshly ground black pepper
- 3 Tbsp extra-virgin olive oil, divided
- 1/2 cup loosely packed small fresh mint leaves
- 1 tsp fresh lemon juice
- 1 1/2-1b piece Pecorino
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