Bruschetta With Mozzarella And Smashed Fresh Favas Recipe

Cooking Directions

• STEP 1.Start by shelling the fresh favas and blanching them in boiling water for a few minutes until tender. Drain and rinse under cold water to stop the cooking process.
• STEP 2.Remove the outer skin from the favas by gently squeezing them. The bright green beans inside should pop out easily.
• STEP 3.In a bowl, combine the smashed favas with minced garlic, lemon juice, olive oil, salt, and pepper. Mix well to combine all the flavors.
• STEP 4.Slice a baguette into thick slices and toast them until golden brown. Rub each slice with a clove of garlic for extra flavor.
• STEP 5.Spread a generous amount of mozzarella cheese on each toasted baguette slice.
• STEP 6.Top the mozzarella with a spoonful of the smashed fava mixture.
• STEP 7.Garnish with a drizzle of olive oil and a sprinkle of salt and pepper.
• STEP 8.Serve the bruschetta immediately as an appetizer or a light lunch.
• STEP 9.Store any leftover smashed fava mixture in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• To make the smashing process easier, you can blanch the favas for a longer time until they are very tender.
• If you can't find fresh favas, you can use frozen ones instead. Just thaw them before using.
• For an extra kick of flavor, you can add some chopped fresh herbs like basil or parsley to the smashed fava mixture.
• If you prefer a creamier texture, you can blend the smashed fava mixture in a food processor or blender.

Storage and Serving

• Serve the bruschetta immediately after assembling to enjoy the contrast of textures.
• If you have any leftover smashed fava mixture, it can be used as a spread for sandwiches or as a topping for salads.
• Store the leftover smashed fava mixture in an airtight container in the refrigerator for up to 2 days.