Bruschetta with Fava Bean Cream, Bacon, and Pecorino, a simple yet unique preparation for appetizers perfect for the spring season.
These bruschettas are topped with a simple fava bean cream and grated Pecorino, coppa bacon, and Pecorino flakes.
Contrary to what one might think, this recipe is naturally lactose-free: Pecorino belongs to the group of cheeses that contain less than 0.1% lactose.
During the spring season when fava beans are in full bloom, these bruschettas will be the perfect accompaniment for your appetizers and are also great for buffets.
At the end of the recipe, you will find the FAQ section where I have answered some questions about substitutions and storage. If you wish, you can ask further questions by writing a comment or using the contact form.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 275.88 (Kcal)
- Carbohydrates 18.43 (g) of which sugars 2.16 (g)
- Proteins 14.04 (g)
- Fat 15.65 (g) of which saturated 5.54 (g)of which unsaturated 5.44 (g)
- Fibers 3.69 (g)
- Sodium 1,272.83 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bruschetta with Fava Bean Cream
- 10.6 oz fava beans
- 5.3 oz bacon
- 2.8 oz Pecorino Romano
- 1 clove garlic
- 2 tbsp extra virgin olive oil (plus more for the bread)
- to taste salt
- to taste black pepper
- 6 slices rustic bread
Tools
- Pot
- Pan
- Bowls
- Colander
- Blender
- Grater
Recipe for Bruschetta with Fava Bean Cream
Start the preparation of the bruschetta with fava bean cream with the legumes: open the pods and transfer the fava beans into a bowl.
Bring a bit of water to a boil, add the fresh fava beans, and cook them for 20 minutes.
Once cooked, drain the fava beans into a bowl with cold water and let them cool.
Put the now-cooled fava beans in the blender.
Add 2 tablespoons of grated Pecorino Romano.
Continue with 1 clove of garlic with the core removed, salt, black pepper, and two tablespoons of extra virgin olive oil.
Blend until you obtain a smooth and soft cream, if needed add a tablespoon of water to soften it.
Slice the bread and brush each slice with a bit of extra virgin olive oil.
Place them on a hot pan and cook them on both sides until they are well toasted.
Spread some fava bean cream on the toasted bread slices.
Continue with the bacon slices, I used coppa.
Finish with some Pecorino Romano flakes.
Immediately serve the bruschetta with fava bean cream, bacon, and Pecorino.
Bruschetta with Fava Bean Cream, Bacon, and Pecorino
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Puff Pastry Savory Snacks.
FAQ
How long does the fava bean cream last?
You can store it for 2-3 days in the refrigerator in an airtight container.
Alternatively, you can freeze it for a couple of months.Can I skip the garlic?
Of course, if it doesn’t bother you, you can add a pinch of garlic powder.
Can I use pancetta instead?
Sure, just make sure it is finely sliced otherwise it is difficult to eat.
If you want, you can also use guanciale.
I also made a Savory Pea and Bacon Pie with bacon.
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