Fava Smash Crostini with Buffalo Mozzarella
Ingredients
- 2 pounds fava beans
- Olive oil
- Salt
- Pepper
- 2 tablespoons basil, finely chopped
- 1 tablespoon mint, finely chopped
- 1 tablespoon chives, finely chopped
- 8 slices olive bread, toasted
- Lemon olive oil
- 1 buffalo mozzarella, sliced
- 4 slices prosciutto
- 2 avocados, halved, peeled and sliced
- 2 lemons, quartered
Instructions
- Shell the fava beans. Slit open the pods and remove the beans. Boil the beans in heavily salted water for 1 minute. Drain and immediately plunge the beans into a bowl of ice water to stop the cooking and set the bright color.
- Tear the tough skin at the rounded end and squeeze out the bean.
- Heat a little olive oil in a medium pan. Add the shelled fava beans, a pinch of salt and 4–5 grinds pepper and cook for 3–4 minutes. The beans should be fork tender but not mushy.
- Place the fava beans in a mixing bowl and drizzle with a little more olive oil. Roughly mash the beans with a fork.
- Add the basil, mint and chives and mix well.
- Drizzle a little lemon olive oil over each toast.
- Cover 4 of the toasts with a slice of mozzarella, a slice of prosciutto and some sliced avocado. Cover the remaining toasts with a slice of mozzarella and some sliced avocado.
- Spoon the fava beans over each toast. Sprinkle with a little salt and pepper. Serve with lemon wedges to squeeze over the toasts.
