Bruschetta with Fava Beans, Greens, and Blood Oranges
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
This vibrant vegan bruschetta offers a refreshing twist on a classic Italian starter, combining the earthy flavour of broad beans with the sharp, floral sweetness of blood oranges. The base is a silkily smooth bean purée, enriched with extra-virgin olive oil and a hint of garlic, providing a creamy contrast to the crisp sourdough. When blood oranges are in season, their dramatic colour makes this dish a real showstopper, though standard naval oranges work perfectly well throughout the rest of the year.
Ideal as a sophisticated plant-based appetiser or a light lunch, this recipe is as nutritious as it is beautiful. The combination of protein-rich legumes and iron-packed leafy greens makes it a heart-healthy choice for any occasion. You can even prepare the bean purée a day in advance, making it an effortless option for stress-free entertaining when friends and family gather.
In this article:
Continue reading below
Ingredients for Bruschetta with Fava Beans, Greens, and Blood Oranges
425ml frozen double-peeled fava beans (about one 400g bag), thawed, divided
240ml water
1 garlic clove, minced
90ml extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
3 blood oranges or navel oranges
1 tablespoon white balsamic vinegar
6 cups mixed baby greens (about 90g )
18 slices sourdough or French baguette, toasted
How to make Bruschetta with Fava Beans, Greens, and Blood Oranges
Place 1/4 cup fava beans in small bowl; reserve for salad. Combine 1 1/2 cups fava beans, 240ml water, and garlic in large skillet. Bring to boil. Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes. Drain favas, reserving cooking liquid. Transfer favas to processor; add 45ml oil and lemon juice. Puree until smooth, adding reserved cooking liquid by tablespoonfuls to moisten puree as needed. Season with salt and pepper. Transfer fava puree to another small bowl. DO AHEAD: Can be prepared 1 day ahead. Cover and chill fava puree and whole fava beans separately. Bring puree to room temperature before using.
Finely grate enough peel from 1 orange to measure 1 teaspoon ; squeeze 2 tablespoons juice from same orange. Cut off peel and white pith from remaining 2 oranges. Working over bowl and using small sharp knife, cut between membranes to release orange segments. Whisk orange peel, 2 tablespoons orange juice, vinegar, and 3 tablespoons oil in small bowl. Season vinaigrette with salt and pepper.
Toss greens, orange segments, 60ml favas, and vinaigrette in large bowl.
Spread fava bean puree on warm baguette toasts, dividing equally. Top toasts with salad and serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.
Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.