Bruschetta with Fava Beans, Greens, and Blood Oranges

Name: Bruschetta with Fava Beans, Greens, and Blood Oranges
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 414 milliliters frozen double-peeled fava beans (about one 14-ounce bag), thawed, divided; 1 garlic clove, minced; 2 Tbsps fresh lemon juice; 85 grams cups mixed baby greens (about; 3 blood oranges or navel oranges; 6 Tbsps extra-virgin olive oil, divided; 18 slices sourdough or French baguette, toasted; 237 milliliters water; 1 Tbsp white balsamic vinegar

Bruschetta with Fava Beans, Greens, and Blood Oranges is a dairy free and vegetarian hor d'oeuvre. One serving contains 227 calories, 5g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. A mixture of water, olive oil, baby greens, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine.

Instructions

Place 1/4 cup fava beans in small bowl;reserve for salad.

Ingredients you will need

Fava Beans

Equipment you will use

Bowl

Combine 1 1/2 cups favabeans, 1 cup water, and garlic in largeskillet. Bring to boil. Reduce heat tomedium; simmer uncovered until favabeans are tender, stirring occasionally,about 10 minutes.

Ingredients you will need

Garlic

Water

Drain favas, reservingcooking liquid.

Transfer favas to processor;add 3 tablespoons oil and lemon juice.Puree until smooth, adding reservedcooking liquid by tablespoonfuls to moistenpuree as needed. Season with salt andpepper.

Ingredients you will need

Lemon Juice

Salt

Cooking Oil

Transfer fava puree to anothersmall bowl. DO AHEAD: Can be prepared1 day ahead. Cover and chill fava puree andwhole fava beans separately. Bring puree toroom temperature before using.

Ingredients you will need

Fava Beans

Equipment you will use

Bowl

Finely grate enough peel from1 orange to measure 1 teaspoon; squeeze2 tablespoons juice from same orange.

Ingredients you will need

Orange

Juice

Cut off peel and white pith from remaining2 oranges. Working over bowl and usingsmall sharp knife, cut between membranesto release orange segments.

Ingredients you will need

Orange Slices

Orange

Equipment you will use

Knife

Bowl

Whisk orangepeel, 2 tablespoons orange juice, vinegar,and 3 tablespoons oil in small bowl. Seasonvinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Orange Juice

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Toss greens, orange segments, 1/4 cupfavas, and vinaigrette in large bowl.

Ingredients you will need

Orange Slices

Vinaigrette

Greens

Equipment you will use

Bowl

Spread fava bean puree on warmbaguette toasts, dividing equally. Toptoasts with salad and serve.

Ingredients you will need

Spread

Frozen double-peeledfava beans are available at some specialtyfoods stores and at Middle Eastern markets.

Ingredients you will need

Beans

Equipment

Bowl

Knife

Whisk

Ingredients

Servings:

414milliliters

frozen double-peeled fava beans (about one 14-ounce bag), thawed, divided 1

garlic clove, minced 2Tbsps

fresh lemon juice 85grams

cups mixed baby greens (about 3

blood oranges or navel oranges 6Tbsps

extra-virgin olive oil, divided 18slices

sourdough or French baguette, toasted 237milliliters

water 1Tbsp

white balsamic vinegar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.