Fresh Fava Bruschetta with Mozzarella

by Sue Taggart

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.


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