Fava Bean Bruschetta


Favas are sometimes called broad beans or horse beans, and are most often used in Mediterranean foods. This bruschetta is a delicious way to showcase them. Manchego viejo cheese is aged and has a firm texture similar to Parmesan. If you can't find Manchego viejo, use Parmesan.


16 servings (serving size: 2 bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 28 %
Fat 3.6 g
Satfat 1 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 16 g
Fiber 1.2 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 268 mg
Calcium 64 mg


2 1/4 pounds unshelled fava beans
1 tablespoon chopped fresh tarragon
2 tablespoons extravirgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 (1-pound) French bread baguette, cut into 32 slices
1/2 cup (2 ounces) shaved Manchego viejo cheese


Remove beans from pods; discard pods. Cook beans in boiling water 1 minute; rinse with cold water. Drain; remove outer skins from beans. Discard skins. Place beans in a food processor. Add tarragon and next 4 ingredients (through garlic); process until almost smooth. Spread about 1 1/2 teaspoons bean mixture over each bread slice. Arrange cheese evenly over bread slices.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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