Bruschetta with Mozzarella and Smashed Fresh Favas

Ingredients

• 30 servings aged balsamic vinegar for drizzling
• 16 slices grilled baguette 
• 0.3 pound buffalo mozzarella cheese thin
• 2 cups avarakkai / broad beans fresh shelled
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon lemon zest finely grated
• 2 tablespoons mint leaves thinly sliced
• 2 tablespoons olive oil extra-virgin
• 30 servings salt and pepper freshly ground

Equipment

• food processor
• sauce pan

Directions

1. In a saucepan of boiling water, cook the fava beans until the skins start to loosen, 1 1/2 minutes.
2. Drain and squeeze out the favas.
3. 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.
4. Spread the fava-bean puree on the toasts and top with the mozzarella strips.
5. Drizzle the toasts with the balsamic vinegar, scatter the mint on top and serve.