# What You Need:
→ Vegetables & Herbs
01 - 1 3/4 cups shelled fava beans, fresh or frozen
02 - 1 small garlic clove, minced
03 - 2 tablespoons fresh mint leaves, finely chopped
04 - Zest of 1/2 lemon
05 - 1 tablespoon fresh flat-leaf parsley, chopped (optional)
→ Dairy
06 - 1/4 cup ricotta cheese or fresh goat cheese (optional)
→ Bread
07 - 4 thick slices sourdough bread
→ Pantry
08 - 3 tablespoons extra-virgin olive oil, divided
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon lemon juice
# Steps:
01 - Bring a medium pot of salted water to a boil. Add the fava beans and cook 2–3 minutes if fresh or 4–5 minutes if frozen. Drain and immediately transfer to an ice bath to stop cooking. Once cool, peel away and discard the tough outer skins.
02 - Place the peeled fava beans in a mixing bowl and coarsely mash with a fork or potato masher. Stir in minced garlic, chopped mint, lemon zest, parsley if using, 2 tablespoons of the olive oil, lemon juice, sea salt and black pepper. Taste and adjust seasoning.
03 - Brush both sides of each sourdough slice with the remaining 1 tablespoon olive oil. Heat a grill pan or barbecue until hot and cook the bread 2–3 minutes per side, or until golden with light char marks.
04 - If using cheese, spread about 1 tablespoon of ricotta or goat cheese onto each toasted slice while still warm to create a creamy base.
05 - Spoon the fava bean and mint mixture generously over the grilled sourdough slices. Garnish with additional mint leaves if desired and serve immediately.
