Image of fava bean toast dish


  1. 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.
  2. 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).
  3. 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


  • 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