Fava Mint Bruschetta

First, a short rant: No matter what your server at your favorite Italian restaurant says, bruschetta is always pronounced brew-sketta.

Fava beans require a significant time commitment, so either get them ready a day before you want to eat or schedule your prep time accordingly.

For enough for four people, start with at least a pound of pods, although another half would be better. Split open the long pods with your thumb and strip out the beans, still in their tight, pale green skins.

Get a medium saucepan of water boiling, toss in a little salt, and add the beans. Let the water return to a boil, cook another minute, then drain and run a little cold water over the beans so you can handle them. I find the easiest method for getting the bean out is pinching the skin open at one end and gently squeezing until the bright green bean pops out. It’s fine if the beans split, and most will.

Combine the shucked, peeled fave in the food processor with at least a cup of tightly packed fresh mint, a couple cloves of garlic, a splash (about a tablespoon) of Katz Late Harvest Sauvignon Blanc vinegar (the sweet note works well with this), a long pour of good extra virgin olive oil (a few tablespoons at least), and pinch of sea salt. Process, taste, adjust salt, oil, or vinegar, and process again to a uniform but slightly coarse paste.

Toast or grill good bread, spread with fava mix, drizzle with a bit more oil, and eat.