This is my new favorite bruschetta! I just love fava beans and this recipes works just as well with fresh or frozen.
Makes 4 servings:
2cups – fresh (or frozen) fava beans, shelled
2 Tbs – EVO (extra virgin olive oil)
1 tsp – fresh lemon juice
½ tsp – finely grated lemon zest
Sea salt and freshly ground pepper
16 – baguette slices, lightly toasted
¼ lb – buffalo mozzarella in thin strips
2Tbs – fresh mint leaves thinly sliced
Aged balsamic vinegar for drizzling
In a saucepan of boiling water, cook the fava beans until the skins start to loosen, 5-10 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.
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.