Fava-And-Whipped Feta Bruschetta

A special springtime appetizer that is highly impressive for a holiday brunch or party.

Southern Living Fava-and-Whipped Feta Bruschetta on a tray ready to serve
Photo:

Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen

Active Time:
1 hr
Total Time:
1 hr 10 mins
Servings:
16

Fava beans require a little extra work, but they are absolutely worth it. Thankfully, the favas can be shelled, blanched, and peeled in advance. The prepped beans can be refrigerated for up to three days, making this recipe a breeze to throw together for guests. Creamy ricotta and briny feta make the ideal blank canvas for these sautéed favas, which are accented with lemon, mint, and parsley to create a stunning spring appetizer.

Fresh favas are nestled in big, fat pods, so you’ll need to shell them. Each bean is also covered in a tough outer layer; simply blanch them for a few seconds, cool in ice water, and peel away the skins. You’ll be left with bright green gems that have a sweet, buttery, nutty taste. Store unshelled beans in the fridge for about a week.

Ingredients

  • Ice water

  • 2 lb. unshelled fresh fava beans

  • 16 (1/2-inch-thick) diagonal baguette slices

  • 1/2 cup extra-virgin olive oil, divided

  • 1/4 cup whole-milk ricotta cheese

  • 4 oz. sheep’s milk feta cheese, crumbled (about 1 cup)

  • 2 Tbsp. finely chopped shallot (from 1 large shallot)

  • 1/2 tsp. kosher salt, plus more for salting water

  • 1/2 tsp. black pepper

  • 1/4 cup finely chopped fresh flat-leaf parsley

  • 1 Tbsp. finely chopped fresh mint

  • 2 tsp. grated lemon zest (from 1 lemon)

Directions

  1. Preheat oven to 350°F. Bring a medium saucepan of lightly salted water to a boil over high. While water comes to a boil, fill a medium bowl with ice water; set aside. Shell fava beans, discarding pods. Add shelled fava beans to boiling water; boil 30 seconds. Drain beans, and plunge beans into ice water; let stand 5 minutes. Drain beans. Peel off and discard outer skins; set peeled beans aside.

  2. Arrange baguette slices on an aluminum foil-lined baking sheet; brush both sides of slices with 3 tablespoons of the oil. Bake in preheated oven until crisp and light golden, 10 to 12 minutes. Let toasted baguette slices cool 5 minutes.

  3. Meanwhile, place ricotta cheese and crumbled feta in a mini food processor; process until well combined, about 30 seconds, stopping to scrape down sides as needed. Add 2 tablespoons of the oil; process until completely smooth and creamy, about 1 minute.

  4. Heat remaining 3 tablespoons oil in a medium skillet over medium. Add shallot, and cook, stirring often, until slightly softened, about 1 minute. Add reserved peeled fava beans, salt, and pepper; cook, stirring often, until beans are tender-crisp, about 3 minutes. Remove from heat, and stir in parsley, mint, and lemon zest.

  5. Spread about 2 1/2 teaspoons feta mixture onto each toasted baguette slice; top each with about 2 tablespoons fava bean mixture. Transfer to a serving platter.

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