Labneh and Fava Bean Bruschetta

Latifa TrabelsiCuisinier

Ingrédients

• 4 Toasts
  4 Slices
• 1 1/2 Cups of Yogurt or a Jar of Labneh
  1.5 Cup
• 3 Cloves of Garlic
  3 Cloves
• 1 1/2 Cups of Fava Beans
  1.5 Cup
• 1/4 Cup of Coriander, mashed with 6 Cloves of Garlic
  0.3 Cup
• 2 Teaspoons of Olive Oil
  2 Teaspoons

Mesures

1. 1

   If using fresh fava beans, peel them and place in boiling salted water for 3 minutes, drain, and when cooled, peel. Set aside. Finely chop the coriander and mash the garlic with a little salt until it becomes like a paste (this recipe requires one teaspoon of mashed garlic). Heat two tablespoons of olive oil in a small frying pan and sauté the garlic and coriander for 10 seconds, stirring with a wooden spoon. Transfer the coriander mixture to the bowl of fava beans and mix until well combined.

   Matériel requis:

   Poêle à frire

   Bol de mélange

   10 minutes
2. 2

   Line a strainer over a bowl with a paper towel or coffee filter and pour the yogurt over the paper. Let the yogurt drain for at least several hours. Transfer the drained yogurt or labneh to a bowl and add half a teaspoon of the mashed garlic with salt to the labneh, mixing well. Taste the mixture to adjust the ingredients.

   Matériel requis:

   Passoire

   120 minutes
3. 3

   Toast the bread in an oven at 155 degrees Celsius until golden brown. Spread a layer of labneh on the bread and top with a portion of fava beans. Serve immediately.

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques