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Sourdough Toast with Fava Beans, Cukes and Mozzarella

Take toast to a whole new level!

Course Appetizer, Breakfast, lunch, Snack
Cuisine American, Italian
Keyword breakfast, burrata, cheese, cucumbers, fava beans, lunch, mozzarella, toast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 8 servings


  • 2 cups shelled fava beans (from 2 lbs of pods)
  • sea salt, to taste
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil, plus more for the grill
  • ground black pepper, to taste
  • 2 cucumbers, thinly sliced
  • 2 tbsp rice vinegar
  • 1 loaf sourdough bread, sliced
  • 2 8-oz balls of burrata or fresh mozzarella, drained
  • fresh basil
  • 1 tsp toasted sesame seeds (optional)
  • flaky sea salt


  1. Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in the remaining fava beans; season with kosher salt and pepper.

  2. Combine cucumbers and vinegar in a medium bowl; season with salt. Let sit until slightly softened, 10–12 minutes.

  3. Toast the bread under a broiler or in a toaster. Tear burrata into pieces and divide among the slices of toast, top with fava the bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper. Enjoy!