Fava Bean and Pecorino Bruschetta

Recipe courtesy of Executive Chef and Co-Owner Hugo MathesonThe Kitchen,Boulder, CO 


  • 1 lb. depodded fava beans, about 3-4 lbs in their pods
  • 1 clove garlic, crushed
  • 4 oz. pecorino cheese, finely grated
  • Salt and pepper
  • ¼ cup extra virgin olive oil
  • ½ cup mint leaves
  • Juice of at least 1 lemon
  • 6-8 slices good-quality rustic bread


  1. Place a large pan of salted water on to boil, then drop all your podded beans in and boil for about 4 minutes. Strain and drop into a large bowl of iced water for a minute, then strain and place in bowl. Now for the love: removing the skin to each bean. It really does change the flavor. Try eating one without skin then try eating the bright green, kidney-shaped center. Great job for the kids.
  2. In the bottom of a salad bowl, combine crushed garlic, half of the pecorino, and a small pinch of salt and pepper. Carefully add more cheese to taste (pecorino can be salty). Stir in extra virgin olive oil to make a dressing. Add chopped mint and peeled beans; toss to coat evenly. Taste for seasoning and adjust with lemon juice, salt, and pepper.
  3. Grill the bread so it is nicely charred, then smear on the bean mix, drizzle with extra virgin olive oil. These are great on their own, with some simple greens. Here's the ultimate: Fry up an egg in California Olive Ranch extra virgin olive oil. When your egg is nearly cooked, sprinkle with sea salt. Serve egg alongside bruschetta.
Time Level Yield
40 minutes Easy 6-8 servings