Bruschetta with Mozzarella and Smashed Fresh Favas

  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 1 pound fresh fava beans, shelled (about 2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • 16 grilled baguette slices
  • 1/4 pound buffalo mozzarella, torn into thin strips
  • Aged balsamic vinegar, for drizzling
  • 2 tablespoons thinly sliced mint leaves

How to make this recipe

  1. In a saucepan of boiling water, cook the fava beans until the skins start to loosen, 1 1/2 minutes. Drain and squeeze out the favas. Transfer the favas to a food processor and add the oil, lemon juice and zest and pulse to a coarse puree. Season with salt and pepper.

  2. Spread the fava-bean puree on the toasts and top with the mozzarella strips. Drizzle the toasts with the balsamic vinegar, scatter the mint on top and serve.

Contributed By Photo © John Kernick Published September 2011





476344 recipes/bruschetta-mozzarella-and-smashed-fresh-favas 2013-12-06T23:14:04+00:00 Marcie Turney spring|summer|grilling-barbecuing|barbecue-cookout|cocktail-party|graduation-party|italian|mediterranean|appetizers-starters|4|fast|healthy|vegetarian september-2011,marcie turney,bruschetta recipe,italian toast,italian recipe,italian food,italian appetizer,italian hors d'oeuvres,mozzarella recipe,fava bean recipe,grilled appetizer recipes,bruschetta-mozzarella-and-smashed-fresh-favas 476344
Close
Advertisement
Advertisement
Advertisement
Advertisement