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Bruschetta with Mozzarella and Smashed Fresh Favas
© John Kernick

Bruschetta with Mozzarella and Smashed Fresh Favas

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  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.