Bruschette with Creamed Broad Beans and Pecorino Calabrese Cheese

Description

A rustic and genuine appetizer from the Calabrian peasant tradition. The warm, velvety cream of fava beans pairs perfectly with the tanginess of grated Calabrian pecorino cheese and the fragrance of raw EVO oil. Simple, nutritious and impressive.

Ingredients

• 300g dried broad beans, already hulled
• 8 slices of homemade bread
• 80g semi-mature Calabrian pecorino cheese
• 4 tablespoons of Calabrian EVO oil
• 1 clove of garlic
• Salt and black pepper to taste
• Calabrian chili pepper to taste
• Bay leaves for cooking

Preparation

1. Cook fava beans in salted water with bay leaves for 20 minutes until flaky. Drain and whisk with EVO oil, garlic and pepper until smooth.
2. Toast bread slices in oven or on grill until golden brown.
3. Spread the hot fava bean cream generously on the bruschetta.
4. Grate plenty of Calabrian pecorino cheese on top and top with a drizzle of EVO oil and pepper. Serve immediately.