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Stonemill Bakehouse Sprouted Rye & 12 Grains Fava Bean Bruschetta

Sprouted Rye & 12 Grains Fava Bean Bruschetta

Serves: 6

Prep Time: 15 minutes

Ready In: 15 minutes

What You'll Need:

  • 2 cups fava beans, cooked until just tender.
  • 1 cup canned chickpeas, drained and rinsed
  • 2 ribs of celery, finely chopped
  • 1 radish, cut into matchsticks
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt & pepper
  • 6 slices Stonemill Bakehouse Sprouted Rye & 12 Grains bread, toasted

Featured Bread:

What You'll Need To Do:

  • In a medium-sized bowl, combine the fava beans, chickpeas, celery and radish and toss gently to combine.
  • In a small bowl, whisk together the lemon juice and olive oil with the salt and pepper to create the vinaigrette.
  • Toss the bean mixture with the vinaigrette and stir to coat well, adjusting the seasoning to taste.
  • Top each slice of toasted Stonemill Bakehouse Sprouted Rye 12 Grains with approximately ½ cup of the bean mixture. Serve.

Featured Bread: