Roasted Red Pepper and Almond Salsa with Fava Beans on Baguette

A spin on a traditional bruchetta or crostini recipe.


Serve on 8- 10 baguette slices

2 red bell peppers

1 tsp olive oil plus extra for garnish, 

1 garlic clove, sliced

1 tbsp Sherry vinegar

1 tsp liquid honey

1/3 cup blanched almonds

salt and freshly ground black pepper to taste

8 to 10 slices of baguette cut into half-inch slices and toasted

6 oz of soft goat cheese

1/2 cup fresh or frozen fava beans blanched tough outer skin removed

1 1/2 tbsp finely chopped fresh chives


  1. Preheat broiler 
  2. Place bell peppers on baking dish and broil, turning occasionally, until soft and skin is charged on all sides about 20 minutes. Transfer to bowl and cover bowl with plastic wrap, allowing peppers to steam. Set aside until peppers of cool to room temperature. Peel skins off, remove stems and seeds and cut each pepper in half. 
  3. In a small frying pan warm oil and garlic over medium heat until garlic turns golden. remove from heat and transfer to food processor along with red pepper slices, Sherry vinegar, honey and blanched almonds. Process until a coarse paste is formed. Season to taste with salt and pepper.
  4. Spread goat cheese on baguette slices before topping with dollops of red pepper salsa and a sprinkle of fava beans. Season with salt and pepper before garnishing with chives and a drizzle of olive oil.

Serve immediately.

Recipe provided by Mike and Arlene McInnis


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