Fava Bean and Roasted Tomato Bruschetta

Ingredients

Baguette

1, sliced into 1/2-inch pieces

Fava beans

2 cups, shelled

Cherry tomatoes

2 cups

Garlic

2 cloves, minced

Olive oil

3 tablespoons, divided

Balsamic vinegar

1 tablespoon

Fresh basil

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the tomatoes in the oven for 15-20 minutes, or until they start to burst and caramelize, releasing their sweet juices.
4. Meanwhile, bring a pot of salted water to a boil. Add the shelled fava beans and cook for 2-3 minutes. Drain and transfer to an ice bath to stop the cooking process.
5. Once cooled, gently squeeze the fava beans to remove the outer skin, revealing the bright green beans inside. Set aside.
6. In a small bowl, whisk together the minced garlic, balsamic vinegar, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper to create the dressing.
7. In a large bowl, combine the roasted tomatoes, fava beans, and chopped basil. Pour the dressing over the mixture and gently toss to coat evenly.
8. Toast the baguette slices on a baking sheet in the oven for about 5-7 minutes, or until golden and crispy.
9. Top each slice of toasted baguette with a generous spoonful of the fava bean and roasted tomato mixture.
10. Serve immediately for the best flavor and texture.