Fresh Fava Bean Tartine with Whipped Goat Cheese, Mint & Lemon

Spring is here, and i’m craving all things green. After a cozy winter of rich braises and roasted roots, there’s something refreshing and energizing about tender herbs, fresh beans, and crisp radishes. As markets start to fill with vibrant produce, I find myself drawn to dishes that feel bright and alive.

Fresh Fava Bean Tartine with Whipped Goat Cheese, Mint & Lemon

This is the ultimate spring tartine—bright, herby, and packed with texture. Creamy whipped goat cheese meets tender favas, zippy lemon, and a sprinkle of flowering dill. Perfect for brunch, lunch, or a market-inspired snack.

Ingredients

For the Favas:

• 1 cup fresh fava beans, shucked

• Ice water (for shocking)

For the Whipped Goat Cheese:

• 4 oz goat cheese, softened

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp finely chopped fresh mint

• ½ tsp black pepper

• 1 small garlic clove, grated

For the Tartine:

• 2 slices ciabatta bread

• 2 tbsp olive oil, plus more for drizzling

• 1 garlic clove, peeled

• ½ cup blanched fava beans

• ½ tsp lemon zest

• 1 tbsp lemon juice

• Flaky salt, to taste

• 1 small radish, thinly sliced

• Flowering dill (or fresh dill), for garnish

Instructions

1. Prepare the Fava Beans:

Bring a pot of salted water to a boil. Add the shucked fava beans and blanch for 1–2 minutes, until tender but still bright green.

Immediately transfer to an ice bath to stop the cooking. Once cooled, gently remove the outer skins by pinching the beans.

2. Make the Whipped Goat Cheese:

In a bowl, whisk together the softened goat cheese, olive oil, lemon juice, lemon zest, mint, black pepper, and grated garlic until smooth and creamy. Set aside.

3. Toast the Ciabatta:

Heat a grill pan or skillet over medium heat. Brush both sides of the ciabatta slices with olive oil and toast until golden and crisp, about 2 minutes per side.

While still warm, rub the toasted bread with the peeled garlic clove.

4. Assemble the Tartines:

Spread a generous layer of whipped goat cheese over the toasted ciabatta.

Toss the fava beans with lemon juice, olive oil, and flaky salt, then scatter them over the tartines.

Top with thinly sliced radishes, lemon zest, and a sprinkle of flowering dill.

Finish with a final drizzle of olive oil.

Serve & Enjoy!

These tartines are best enjoyed fresh, preferably with sunshine and something bubbly. Save this one for your next brunch or market-inspired moment.