Fava Bean Crostini with Pecorino and Mint

These Fava Bean Crostini with Pecorino Cheese and Mint are a delicious and elegant spring appetizer. The crispy toasted bread is topped with creamy, lemony fava bean puree and finished with sharp, salty Pecorino cheese and fresh mint. A burst of flavor in each bite!

Fresh Fava beans are available only for a short season in late spring/early summer, and it takes time to work with them but they're absolutely worth it!

They have a unique fresh and creamy flavor that cannot be compared to any other bean, even though they look similar to broad beans or lima beans.

The fava beans must be manually shucked out of their shells, then blanched, then each individual bean is peeled. It's a labor of love! I find the slow, methodical peeling to be quite zen.

When you mash the favas up with lemon juice and olive oil, it makes a spread that is even better than hummus! It's a great Italian appetizer that's a perfect light lunch or aperitivo snack with cocktails.

For more great Italian appetizers, try my Grilled Zucchini Bruschetta with Whipped Ricotta + Mint, this classic Tuna Carpaccio or garlicky baked stuffed Clams Oreganata!

Why This Recipe Works

The sweet, buttery flavor of fava beans pairs beautifully with the sharp, salty taste of pecorino cheese. It's a classic Italian combination.
The lemon and the mint give extra flavor and contrast.
You can prep the fava beans the day before and make these crostini on the day for your guests,

Whole fresh Fava beans in their pods on a wooden cutting board.

Ingredient Notes

Fava beans - Buy fresh fava beans when they're in season. Fava's need to be shucked twice. First, shell the fresh beans by removing each bean from the fava pods by hand. Then, each bean needs to be blanched to remove the tough outer skin.

Extra virgin olive oil - Good quality olive oil is essential for giving a delicious finish and flavor to the crostini.

Lemon - Fresh lemon juice gives a nice zesty and fresh contrast with the buttery fava beans.

Bread - Use a loaf of crusty French or Italian bread, thinly sliced on a bias to make the crostini base.

Pecorino cheese - Shaved Pecorino Romano or sliced fresh Pecorino Toscano or Pecorino Sardo will pair beautifully with the fava beans.

Mint - Torn fresh mint leaves to top the crostini with extra color and a burst of fresh flavor.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Food Processor - A small 3 cup or a large 7 cup food processor both work to make the fava bean puree.

Spider strainer - For removing the fava beans from the boiling water.

Vegetable Peeler - To shave thin pieces of Pecorino cheese.

How to make fava bean crostini: Step by Step Instructions

Blanch and Peel the Fava Beans

Drop the peeled fava beans into a pot of boiling water and cook for about 5 minutes.
Transfer to a bowl of ice water, and once cool, carefully slip the beans out of their skins and place them in the bowl of a food processor.

Make the Puree

Add the salt, olive oil and lemon juice to the food processor and pulse until you achieve a slightly coarse puree.
Taste and adjust the seasoning adding more salt or lemon juice.

Assemble the Crostini

Preheat the oven or toaster oven to 350 degrees. Place the slices of bread on a baking sheet and toast for about 10 minutes or until golden.
Spread each piece of toast with a generous amount of fava bean puree, then top with thin slices of pecorino. Sprinkle with lots of fresh mint, and serve immediately.

Tips for Success

Don’t skimp on seasoning the boiling water for the fava beans as well as the final dish. Proper seasoning brings out the natural flavors of the fava beans and balances the richness of the olive oil and pecorino.
You can blanch, and puree the fava beans the day before serving for a quicker preparation.
Assemble the crostini right before serving to ensure the bread remains crisp and the toppings are fresh and vibrant.

A wooden board with pieces of toast, Fava bean spread, slices of cheese and mint top.

What to serve with fava bean crostini

Present the crostini on a large serving platter or wooden serving board along with other appetizers or before a meal.

Serve alongside other small appetizers like Citrus Marinated Olives, crispy Fried Calamari, Sicilian Eggplant Caponata and these spicy roasted Italian Long Hot Peppers.

They also make a great starter before an Italian dinner like authentic Beef Braciole, this crispy Chicken Milanese or a classic pasta like Spaghetti Cacio e Pepe or Linguine Alle Vongole.

The fava bean crostini pair beautifully with a crisp white wine like Sauvignon Blanc or a light, sparkling Prosecco, which complement the freshness of the mint and the richness of the olive oil.

FAQ

Can I make the fava bean spread ahead of time?

Yes, you can prepare the fava bean puree up to a day in advance. Keep it refrigerated in an airtight container. However, assemble the crostini close to serving time to prevent the bread from becoming soggy.

How do I prevent the bread from becoming too hard when toasted?

Toast the bread slices lightly just until they are golden and crisp but still have a slight chewiness. Avoid over-toasting as it can make them too brittle and hard to bite into.

Can I use other types of bread for this recipe?

Yes, while crusty French or Italian bread is recommended for its texture, you can use other types of artisanal breads like ciabatta or sourdough. Ensure the bread slices are sturdy enough to hold the toppings.

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Several pieces of Fava bean crostini on a wooden board.

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