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.

Yield: 16 servings (serving size: 2 bruschetta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 28%
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.4g
  • Carbohydrate: 16g
  • Fiber: 1.2g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 268mg
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  1. 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.
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