Why wait for the late summer arrival of tomatoes to enjoy a delicious bruschetta? This spring version, made the crisp radishes and buttery favas is a delight. Makes 8 large pieces of bruschetta.
- 1 lb. fresh organically grown fava beans in their shells
- 1 – 3 organically grown radishes (depending on the size)
- 1 organically grown lemon
- 2 organically grown garlic cloves
- 1 tablespoon freshly chopped organically grown mint
- ¼ cup LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Crumb Brothers baguette
Shell the fava beans (see below under instructions)
Slice the radishes into thin strips, or coarsely grate.
Zest the skin of one lemon.
Juice the lemon, removing out any pits.
Slice the baguette on a bias (diagonal) to cut eight ½ inch thick slices.
Prepping the fava beans takes 2 steps: First, shell the beans. Then, to remove the second skin, blanch the shelled beans in boiling water or steam for about 1 – 3 minutes. Run under cool water to stop the cooking. (To determine blanching / steaming time, simply test one bean after a minute: squeeze the end of the bean and the waxy outer coating should come right off.) Repeat with all of the favas.
Once all the beans are shelled and the second coating removed, coarsely mash with a fork. Do not worry if the mash is very chunky and uneven.
In a medium bowl, combine the mashed favas, radishes, lemon juice and lemon zest, and fresh mint plus salt and pepper to taste.
Brush the sliced baguette on both sides with olive oil. Using a toaster oven or broiler, lightly toast until just crispy and lightly golden brown.
Rub the toasted bread slices with the garlic cloves, then top with the fava radish mixture, evenly dividing between the slices. Garnish with a sprinkle of salt. Serve right away.