Spring Fava Beans & Pecorino Cheese Crostini

"Fave e Pecorino" (fava beans and pecorino cheese) are a classic combo from Lazio but also popular in Tuscany, often eaten at picnics or as an appetizer or aperitivo at barbecues in spring. Simply eaten by topping Tuscan or Roman pecorino cheese slices with fresh fava beans, often accompanied by Prosciutto slices and bread.

These crostini are a simple variation of this classic combo in an elegant crostini form, perfect for a spring appetizer, picnic, or snack.

For more crostini recipes, try also these Baked Brie and Prosciutto Crostini or these Easy Goat Cheese Crostini (+5 toppings).

🧾 Ingredients

• Fava Beans - Fresh fava beans are ideal in spring. They have a slightly sweet, buttery flavor that becomes creamy when mashed. If using fresh, remove the outer pod and peel the skins after blanching.
• Parmesan Cheese - Mixed into the mash for extra depth and umami. Use freshly grated Parmigiano Reggiano for the best flavor.
• Extra Virgin Olive Oil - A good-quality olive oil is essential here since the flavor is very noticeable. It adds richness and smoothness to the mash.
• Salt & Black Pepper - Season lightly, especially since both Parmesan and Pecorino are naturally salty.
• Pecorino Cheese - Shaved on top just before serving. Pecorino adds a sharper, saltier contrast to the sweet fava beans. Use Tuscan pecorino or Romano.
• Bread (Crostini Base) - Use a baguette or rustic Italian bread, sliced and toasted until crisp on the outside but still slightly tender inside.

See the recipe card for quantities.

🍳 Substitutions

• Fresh Fava Beans → Frozen Fava Beans: Frozen fava beans are a great alternative and much quicker to prepare. Just blanch and peel if needed.
• Parmesan → Pecorino (in the mash): If you want a stronger flavor, you can use Pecorino in the mash as well, though it will be saltier.
• Pecorino → Grana Padano: A milder option if you prefer less sharpness.
• Bread → Gluten-Free Bread: Any sturdy bread works as long as it can hold the topping without becoming soggy.

🥣 Variations

• With Lemon Zest - Add a little lemon zest to the fava mash for a fresh, bright flavor.
• With Mint - Finely chopped mint pairs beautifully with fava beans and enhances the spring feel.
• With Prosciutto - Add a thin slice of prosciutto on top for a more substantial appetizer.
• With Ricotta Base - Spread a thin layer of ricotta under the fava mash for extra creaminess.

📋 Instructions with Photos

Step 1. Blanch the fava beans and remove their outer skin.

Step 2. Add the fava beans with the parmesan, salt, pepper and olive oil in a food processor.

🍽 Serving Suggestions

Serve these fava bean crostini as part of a spring antipasto platter alongside olives, cured meats, and fresh vegetables. They also pair beautifully with a glass of crisp white wine like Pinot Grigio or Vermentino.

Arrange them on a large serving board and drizzle lightly with extra olive oil just before serving. They are best enjoyed slightly warm or at room temperature, when the flavors are at their peak.

Check out these 25+ Colorful & Seasonal Spring Recipes or these 20 Delicious Crostini Recipes (for any occasion) for more inspiration.

❄️ Storage & Reheating

Fridge: Store the fava bean mixture in an airtight container for up to 2 days.

Make Ahead: Prepare the mash in advance and assemble the crostini just before serving to keep the bread crisp.

Freezer: Not recommended, as the texture of the beans may change.

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