# What You Need:
→ Vegetables & Herbs
01 - 1 3/4 cups shelled fresh or frozen fava beans (about 10.6 oz)
02 - 1 small garlic clove, minced
03 - 2 tablespoons fresh mint leaves, finely chopped
04 - Zest of 1/2 lemon
05 - 1 tablespoon chopped flat‑leaf parsley (optional)
→ Dairy
06 - 1/4 cup ricotta or soft goat cheese (about 60 g / 2 oz), optional
→ Bread
07 - 4 thick slices sourdough bread (about 1‑inch each)
→ 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
# Directions:
01 - Bring a medium pot of salted water to a rolling boil. Add the shelled 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 and discard the tough outer skins.
02 - Place the peeled fava beans in a mixing bowl and coarsely mash with a fork or masher. Stir in the minced garlic, chopped mint, lemon zest, chopped parsley (if using), 2 tablespoons of the olive oil, the lemon juice, sea salt and black pepper. Taste and adjust seasoning for balance.
03 - Brush both sides of each sourdough slice lightly with the remaining 1 tablespoon olive oil. Heat a grill pan or barbecue until very hot and grill the bread 2–3 minutes per side, or until golden with light char marks.
04 - If using, spread the ricotta or soft goat cheese over the warm grilled slices to create a creamy base before topping.
05 - Spoon the fava and mint mixture generously over each grilled slice. Garnish with a few extra mint leaves if desired and serve immediately while the bread is warm.
