My F&W
quick save (...)
Bruschetta with Mozzarella and Smashed Fresh Favas
© John Kernick

Bruschetta with Mozzarella and Smashed Fresh Favas

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1 pound fresh fava beans, shelled (about 2 cups)
  2. 2 tablespoons extra-virgin olive oil
  3. 1 teaspoon fresh lemon juice
  4. 1/2 teaspoon finely grated lemon zest
  5. Salt and freshly ground pepper
  6. 16 grilled baguette slices
  7. 1/4 pound buffalo mozzarella, torn into thin strips
  8. Aged balsamic vinegar, for drizzling
  9. 2 tablespoons thinly sliced mint leaves
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.