Fava Bean Bruschetta

This recipe comes from a friend of market staff, Lauren Ladoceour associate editor of 7x7 Magazine in San Francisco.  Use a Bellegarde baguette  to make this a hearty and healthy appetizer or a brightly-flavored lunch.
  • 2 lbs fava beans, shelled twice
  • 1/2 cup of olive oil plus some
  • small handful of mint leaves
  • fresh ground pepper
  • 1/4 of a preserved lemon
  • multi-grain baguette
  • 1/4 cup lemon juice

After removing the inner shell, boil the fava beans in lightly salted water (about 1/2 inch covering the beans) for about 5 minutes.  Drain the bean and reserve the liquid.  Using a hand blender or a stand up blender, puree and slowly add 1/4 cup olive oil and reserved water until the beans reach a creamy consistency.  Add the mint leaves, pepper and lemon and blend.

Wisk 1/4 cup olive oil and lemon juice to make a dressing.

Slice multi-grain baguette into 1/2 inch slices.  Drizzle with reserved olive oil and toast in the over.  To assemble, smear bread rounds with a generous amount of bean puree and drizzle a small amount of dressing on top.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.