Broad Bean Bruschetta

This Broad Bean Bruschetta recipe brings together mashed avocado, broad beans (fava beans), and fresh herbs, all piled onto garlic toast.

Brush one side of each slice of bread with the oil, then rub the garlic clove over them.
Heat a grill pan (or frying pan), and place into the pan, oil/garlic side of each slice down, and cook until lightly toasted.
Meanwhile, add the broad beans (fava beans), avocado, lemon juice and pecorino into a bowl and lightly mash. You still want texture, so don’t mash to a puree.
Pile the mixture onto the toast, then top with mint and parsley leaves and a little pecorino and season with salt and pepper and drizzle with a little oil.

Make sure your avocado is ripe before mashing it into the mix. This will help keep an even texture.
Taste the bruschetta once it’s mixed and adjust seasonings as necessary.
If it’s too thick, you can add riper avocado.
Make sure you peel the skins off of the broad beans as the skin can be tough and is not suitable for bruschetta.
When mixing, make sure you don’t mix fully as it is supposed to have a chunky texture.
Stuff inside Mini Baked Potatoes for a fun fresh appetizer.
Serve on toasted Yeast Free Naan Bread for a twist on toast.
Spread some into a Vegetable Collard Green Wrap or on a Roasted Vegetable Sandwich.

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