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
- Pecorino Romano cheese
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.