Fava Bean Bruschetta

A recipe from Lauren Ladoceour

Eat Retreat Sonoma County was held in April, just as spring produce started showing up at markets. Lauren’s recipes captures the essence of the early season.

After the first shelling, we blanched and shocked the fava beans. After the second shelling, the beans boiled in lightly salted water (about 1/2 inch covered the beans) for 5 or so more minutes. We drained the beans and reserved the water before blending the favas with a hand-blender and adding olive oil and the reserved water as needed to get to the desired consistency. In went a handful of mint leaves, pepper, and half a preserved lemon, and the blender did the rest of the work.

To assemble, we toasted some amazing seed bread with olive oil, added a generous smear of the bean puree, and topped it with edible flowers and a drop or two of dressing (equal parts lemon juice and olive oil).