© John Kernick
Bruschetta with Mozzarella and Smashed Fresh Favas
- TOTAL TIME:
- SERVINGS: 4
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
- 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.
- 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.