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
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.
For 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.