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Bruschetta with Mozzarella and Smashed Fresh Favas

Photo: John Kernick
Total time 30 mins
Yield

4

Try this unique bruschetta recipe with fava bean paste, mozzarella cheese and a drizzle of balsamic vinegar.

Ingredients

  • 1 pound (about 2 cups) fresh fava beans, shelled
  • 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 It

  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.