Bruschetta is a great make ahead appetizer and this Fava Bean and Orange Bruschetta is both gorgeous and unexpected. With frozen vegetables and plentiful citrus fruits, it’s festive and seasonal. Fava Bean and Orange Bruschetta is also fairly healthy, which is a great way to ring in the New Year.
1 cup fava beans, shelled and peeled or frozen lima beans (if you found fresh, 1 pound is about 1/3 cup shelled and peeled)
1 cup orange segments (a mix of blood and navel are gorgeous visually)
1 cup micro-greens or watercress, mache, etc.
2 teaspoons olive oil
1 teaspoon white balsamic, champagne vinegar or white wine vinegar
pea spread:
2 cups fresh or frozen peas (defrosted)
1 to 2 garlic cloves
¼ cup tahini
¼ cup olive oil
½ tablespoon fresh lemon juice
1 teaspoon kosher salt
1 loaf baguette, sliced thin and toasted
In a food processor or blender, combine the pea spread ingredients. Reserve. Slice and toast the baguette. A cookie sheet under the broiler is a great way to do this. Shell the fava beans. 
Bring water to a boil and blanch the beans for 30 seconds. Remove to an ice bath. Now you can pop the beans out of their skin. This makes the texture and flavor better and more pronounced. This time of year, frozen may be a good call, but in the spring, favas are easy to find. Also, many middle eastern grocery stores carry them frozen and double-peeled. Segment the oranges. 
In a medium bowl, combine the beans, oranges, greens, oil and vinegar. Salt and pepper to taste. 
Spread the pea spread on each baguette slice. Top with the salad.