A fresh, springy appetizer perfect for light entertaining.

2 cups fresh fava beans, shelled (about 1 lb)

2 Tbsp extra-virgin olive oil

1 tsp freshly squeezed lemon juice

1/2 tsp finely grated lemon zest

Sea salt and freshly ground pepper to taste

1/4 lb fresh buffalo mozzarella, torn into thin strips

Fresh mint leaves, thinly sliced

  1. Heat water in a medium saucepan until it begins to boil.  Add fava beans, and cook until the skins begin to loosen, about 1 1/2 minutes.  Drain, and squeeze out the favas.  Let cool.
  2. Transfer cooled favas to a food processor, and add olive oil, lemon juice and zest, and pulse into a coarse puree.  Add salt and pepper to taste.
  3. Spread the fava bean-puree on Croccantini, and top with mozzarella strips and thinly-sliced fresh mint leaves.  If desired, drizzle with balsamic or balsamic glaze, then serve.
Original recipe found at foodandwine.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here