Bruschetta with fresh fava bean cream and Limera oil

Bring a lightly salted pot of water to a boil. Add the fava beans and blanch them for about 30 seconds (or until just tender)

Drain the fava beans and, if you want an even smoother cream, cool them in ice water to stop the cooking.

Meanwhile, toast the slices of bread: you can do this in the oven at 200 °C for 5 minutes or in a non-stick pan with a drizzle of Limera oil until lightly browned.

In a blender (or food processor), place the blanched fava beans, tahini, garlic clove, lemon juice, mint leaves, and a pinch of salt. Start blending, adding 3 tablespoons of Limera oil until you achieve a smooth and homogeneous cream.

Taste and, if necessary, adjust with salt or lemon. Transfer the cream to a bowl.

Garnish the cream with a drizzle of raw Limera oil and, if you like, a sprinkle of sesame seeds or fresh mint.

Spread the cream on each slice of toasted bread and serve immediately: the crunchiness of the bread and the creaminess of the cream form a perfect contrast.