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A Tuscan sandwich: fava beans and pecorino cheese

In Tuscany we love eating fresh pecorino with fava beans during or May Day picnics. We add tiny drops of golden honey to pecorino as well, to match its milky savory texture with some sweetness. Tuscan bread is the perfect bland background to a tasty filling of grilled pecorino cheese, fava beans pesto and a thin layer of honey, heated up by a slight hint of mustard.
Servings 1
Author Giulia


  • 2 handfuls of shelled fresh fava beans
  • 1 tablespoon of olive oil
  • 1 pinch of salt
  • 1 teaspoon raw honey
  • ½ teaspoon mild mustard
  • 1 thick slice of fresh pecorino cheese, about 40 g
  • 2 slices of Tuscan bread


  • Crush the fava beans in a mortar with a pinch of salt and a tablespoon of olive oil until you get a creamy pesto.
  • Whip a teaspoon of honey with half a teaspoon of mild mustard in a small bowl.
  • Toast the Tuscan bread slices on both sides until slightly golden and crunchy on the outside.
  • Spread one slice with the honey mustard mixture and one slice with the fava bean pesto.
  • Grill the pecorino slice on both sides until golden and slightly melting.
  • Lay the pecorino cheese over the honey mustard spread and top with the fava bean pesto slice.
  • Enjoy it still warm.
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