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
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