Bruschetta is a great catch all dinner for most any kind of vegetables you may need to use up and bread that may be a tad stale, my kind of dinner! Traditionally it was made with just bread, oil, garlic, but you can top them with any languishing vegetables you find in the fridge. I'm thinking tomatoes, summer squash, eggplant, roasted vegetables and mushrooms. We feasted on a dinner consisting solely of bruschetta, green olives and tall glasses of water tonight.
This was also a night for fava beans to redeem themselves. I planted a LOT of fava beans this year and they were an incredibly abundant crop. Unfortunately we discovered we don't care for fava beans. Weird for us because we like almost all kinds of vegetables around this place. I kept trying them thinking we would come around to liking them and they kept disappointing us, they had a horrible metallic taste and even the chickens refused them. Then at school the other day I overheard the garden maven raving about them. I asked about how she prepared them and I got the lowdown from someone who knows how and what to do with them. So I followed her directions which were vague, a little of this and a bit of that but the end result was luscious fava bean bruschetta topping.
Favas take a bit of work but they are well worth the effort. First you need to peel the big outer pod off and collect all the little beans inside. Then boil some water with a dash of salt. Cook the peeled beans for about one minute, then drain and rinse in cool water. Peel them again by pulling off the skin around each little bean, it's light pale green and the bean inside is bright green. Once you have them all peeled they are ready to eat or be used in a recipe. Kids make fantastic little peelers here and enjoy the work too.
1 loaf rustic bread or other bread you may want to use
1-2 TBSP olive oil
1 garlic clove
slice bread into good hearty slices
heat 1 TBSP olive oil in a small skillet
quickly skim each piece in to the skillet and let it toast a bit, not to brown it or cook heavily just a quick sear
slice the garlic clove in half and rub on the toasted side of each piece of bread
set aside in a big pile while the rest of dinner or the toppings are prepared
Fava Bruschetta Topping
1/2 cup double peeled fava beans
dash of salt
in a small skillet (could use the same one the bread was seared in) mash the beans and butter together over medium heat
add salt and mash some more until the butter is melted and the beans are a heavenly dreamy spread
serve on the bruschetta bread or any bread you can round up
Tomato Bruschetta Topping
3 large fresh tomatoes
1 TBSP olive oil
1/2 clove of garlic
salt to taste
1/4 cup basil leaves, chopped
roughly chop the tomatoes in to bite sized chunks
heat the olive oil in a 8 inch skillet
when hot stir in the tomatoes
cook and stir until the tomatoes juice up and then reduce down a bit
add the garlic, cooking and stirring for a few more minutes
taste for salt and adjust as needed pepper can be added too
add the chopped basil and set aside
serve on bruschetta bread or any bread you can round up
Serve the bread along side the toppings for a make your own bruschetta dinner like I did tonight or make them up and serve them as real appetizers. I also served small dishes of grated parmesan and toasted walnuts to go over the tops. These we are real hit with everyone in our family and we all loved the fava beans prepared this way too. Next year more fava beans for sure!
Did you try any new vegetarian dishes this week? Time to link up! Maybe you'll inspire someone who may be unsure about a vegetarian meal to try one out. And if you are lurking why not post your own recipe!?! If you are visiting from Rhoda's or Selena's blog welcome and I hope you link up too! I only ask that you grab the turkey button and pop it in your post so you are linked back to me.
Peace and Love--