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Arugula & Fava Bean Bruschetta Recipe


This is one of my favorite fava bean recipes! They are a delicious spring time treat. Every time they come into season, I rush to the market to get the youngest beans. This recipes brings together classic Italian ingredients including arugula, fava beans, olive oil, garlic, lemon and Parmesan cheese. Look for shelled fava beans at your local farmers market to save yourself some time from shelling them (but they are more expensive). If you can't find fava-beans or they are out of season, you can substitute edamame. This recipe is rich in antioxidants, Vitamin A and C.



1 baguette cut on the bias (diagonal) into slices
½ cup of Olive Oil
4 garlic cloves (smashed skins removed)
½ cup of basil roughly chopped
salt & pepper

Fava bean mix

2 pounds fava beans (unshelled weight)
2-3 tablespoons of extra virgin olive oil
2 garlic cloves smashed and minced
¼ cup of dry wine (chardonnay)
3 tablespoons of Pecorino or Parmigianino cheese
¼ teaspoon of lemon zest
½ teaspoon of lemon juice

Shaved Pecorino or Parmigiano cheese for garnish

Watch the Organic Arugula Fava Bean Bruschetta Recipe video


Method :
Preheat oven to 350° degrees.

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From the Organic Authority Files

In a medium saucepan, bring together your garlic olive oil. Heat ½ cup of extra virgin olive oil over medium low heat. Add garlic and basil to the pan. Sauté for approximately 1 minute or until garlic starts giving off its aroma and just turn a golden brown. Sprinkle with some salt and pepper to taste. Pour contents into a measuring cup.

Place cut pieces of bread onto a baking sheet. Using a pastry brush, dab the garlic olive oil onto each piece of bread. Toast it in the oven for approximately 10-15 minutes or until golden brown. Remove from the oven and set aside.

Meanwhile if fava beans are not shelled, remove beans from pods. Next place fava beans in boiling water for 3-4 minutes (until just tender, don't overcook). Drain and immediately place in an ice water bath to stop the cooking. To remove skin from beans, gently pinch end with finger and thumb to break the skin and push out the bright green bean. (If you have kids, this is a great job for them!)

Add 2 tablespoons of olive oil to a medium sized pan, add chopped garlic (be careful not to cook too high or too long as garlic can turn brown and become bitter), fava-beans, dry wine and stir. Cook over low heat for about 8-10 minutes until beans are soft and flavors are combined. Salt and pepper to taste.

Next, puree fava-bean mixture in a food processor or blender. Remove half of the puree to a large bowl. Add to the remaining fava-bean puree in the food processor ½ cup of arugula, Parmigiano, lemon zest, lemon juice, and a dash of salt and pepper. Blend until smooth and add to bowl. Roughly chop remaining cup of arugula and stir into fava-bean mixture.

Spoon fava-bean mixture onto each piece of toast and garnish with a shaved piece of Parmigiano. Enjoy!

Watch the video here: Organic Arugula Fava Bean Bruschetta.

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