Bruschetta with Crushed Favas and Mozzarella

Hillary said it – double peeling these favas is an act of true love and dedication.  These bright green beans are truly bright and refreshing though – so I think they’re worth a little extra attention – and really, it’s not that bad.

I made these incredibly easy bruschetta for a lovely al fresco dinner by the river.  Just perfect for a Spring picnic!  Simply prep and pack all the ingredients separately and assemble outside, pair it with a crisp glass of cold white wine (or a refreshing beer like we did!) and enjoy!

What you’ll need:
1 baguette (I used whole wheat…not bad!) – sliced thin, lightly toasted with a sprinkle of salt, balsamic vinegar and olive oil.
1 lb. fresh fava beans
2 T lemon juice
2 T + good olive oil
1 clove garlic
8 oz. fresh buffalo mozzarella
Fresh mint leaves to taste
Sea Salt & Freshly ground pepper
Lemon oil

Assuming you’ve gone through the process that Hillary outlined (boil the favas and peel them, twice) – transfer the favas to a food processor and process with salt & pepper, olive oil, lemon juice, and garlic.  My fava mixture never got totally smooth, but I like having a little texture to the smashed favas.  Taste for seasoning and mix in the finely sliced fresh mint.
DSC_0004DSC_0024For the bread – preheat the oven to 400 degrees.  Thinly slice the baguette and sprinkle with olive oil, balsamic vinegar and a little salt.  Toast until slightly crispy.

To assemble – spread the fava mixture over the baguette slices.  Top with shredded mozz, another good dusting of salt and pepper and top with lemon oil.  Light and oh-so-Springtime!


About amyreneesam

food lover. loud laugher. wine-o.
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