Not only am I late in getting this post done… it’s also incomplete. Bron Marshall is hosting Hay, Hay it’s Donna Hay Day…, where the challenge was to create two different bruschetta recipes and get them posted by the weekend. Well, it’s now Monday, and I’ve only got the one recipe… and rather than risk being even later, I’ll go ahead and post this little creation, inspired by the big bag of fava beans in last week’s CSA basket. To round out the butteriness of the beans, I wanted to add some zip… and Greek Olives and Anchovy seemed like an interesting choice. Simple and delicious, and I think quite worthy of the Donna Hay banner.
Fava, Olive and Anchovy Bruschetta
3 parts fava beans
2 part green olives, pitted
1 part white anchovies
Baguette slices, cut on the bias
To prepare the fava beans, boil in salted water for about 5 minutes, and drain and immediately blanch in ice water. Set stand for a couple of minutes, and then remove meat from the tough outer skin by gently squeezing. (If you are using frozen fava beans, you can skip this step.)
Coursely chop the favas, olives and anchovies, and mix together. Cover and refrigerate for at least 30 minutes (or as long as overnight) to let the flavors mix.
Preheat oven to 350F. Brush the baguette slices with olive oil until glistening. Place on a baking sheet, and toast until golden brown, brushing with more olive oil if the bread starts looking to dry.
Once the bread is toasted, top with the fava mixture.