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Fava Bean, Mint, and Pecorino Romano Bruschetta

Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.

Source: Martha Stewart Living, May 2010


  • Cooked fava beans
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Chopped mint leaves
  • Coarse salt and freshly ground pepper
  • Crushed red-pepper flakes
  • Toasts
  • Pecorino Romano cheese


  1. Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.

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