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

Martha Stewart Living, May 2010

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Ingredients

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Directions

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  • 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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