Chandon Clenard

Fava Bean and Radish Bruschetta from the gardens

Ingredients 2 cups shelled fava beans, from about 2½ pounds of favas 3 breakfast radishes, sliced thin 2 garlic cloves, minced 2 tablespoons lemon juice Zest from 1 lemon 2 tablespoons mint, chopped ½ teaspoon kosher salt Fresh ground black pepper ¼ cup extra virgin olive oil 1 baguette, sliced ½-inch thick

Method:

In a large pot of salted boiling water, cook fava beans for 2 minutes. Drain the beans, reserving the blanching water. Immediately immerse the fava beans in a bowl of ice water (This helps retain the beautiful green color). Remove the beans from their outer peels and cook them again in boiling water for another 2 minutes.

Place beans in a large bowl and coarsely mash the fava beans, leaving some beans whole and some in chunks.

Combine the favas, garlic, salt, lemon juice, lemon zest, mint, olive oil. Season to taste with salt and pepper.

Brush olive oil on the baguette slices and grill or toast. Spread the fava bean mix on top of the toasted bread and garnish with sliced radishes. Sprinkle a pinch of salt and fresh ground pepper to serve.