Bruschetta with Mozzarella and Smashed Fresh Favas


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  • Total Time:
  • Servings: 4

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  • 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

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