Smashed fava beans, pecorino, and mint on toast from Six Seasons: A New Way with Vegetables (page 91) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • koalateatime on June 21, 2026

    This serves 2 as a very light meal. It was nice and refreshing, but realized I’m just not a massive fresh fava bean fan (they taste a lot like snap peas, which taste too “green” for me). It was also quite fiddly to prep them. I had to brighten with a lot of lemon juice and mint, but we enjoyed the final product! Just not sure I’d make again unless for a special occasion, and even then, there are ingredients I enjoy more.

  • Totallywired on July 15, 2019

    Fava and pecorino are a popular pairing (search if you don’t believe me), and everything is good on crostini. Spin here is the rawness/sharpness of the green onion, the lift from the mint, and the transport provided by a fresh, fruity, rich olive oil. Divine.

  • SheilaS on April 28, 2018

    I would usually make a fava bean crostini by tossing the same ingredients used in this recipe (except for the green garlic), and piling them on garlic-rubbed toasts and using shaved rather than grated Pecorino Romano. The smashed beans make for a more tidy eating experience. Delicious either way.

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