White Fava Beans with Fresh Mozzarella and Mint
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
- 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.
- 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.
- 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.