This bruschetta tells the story of Sicilian spring: sweet fava beans, fresh mint and bread that is still warm. The finishing touch, raw oil, ties everything together with a green, vibrant aroma.
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Bring a pot of salted water to a gentle boil. Add the fava beans and blanch them for about 30 seconds (or until just tender).
Drain the fava beans and, if you want an even smoother cream, cool them in ice water to stop the cooking.
Meanwhile, toast the bread slices: you can do this in the oven at 200 °C for 5 minutes or in a non-stick pan with a drizzle of Limera oil, until lightly golden.
In a blender (or food processor), place the blanched fava beans, tahini, garlic clove, lemon juice, mint leaves and a pinch of salt. Start blending, adding 3 tablespoons of Limera oil until you get a smooth, creamy mixture.
Taste and, if necessary, adjust the salt or lemon. Transfer the cream to a bowl.
Garnish the cream with an extra drizzle of Limera oil raw and, if you like, a sprinkle of sesame seeds or fresh mint.
Spread the cream over each toasted bread slice and serve immediately: the crunchiness of the bread and the softness of the cream create a perfect contrast.
Italia, Sicilia
| Energy (kcal) | 309.63 |
| Carbohydrates (g) | 5.21 |
| of which Sugars (g) | 3.02 |
| Fat (g) | 22.7 |
| of which Saturates (g) | 11.22 |
| Protein (g) | 22.14 |
| Fiber (g) | 1.54 |
| Sale (g) | 0.43 |
