Thursday, May 22, 2014

Bruschetta with Mozzarella and Puréed Peas

I figured this would be a great recipe when I first read it, after making a few modifications (to make it easier on myself of course!) it was delicious!

The original called for fresh fava beans to be shelled and cooked.  These were not steps I really wanted to do nor did I have the time to do the day I prepared the dish - so I made some changes.  I was even fortunate enough to score some fresh mint out of my next door neighbor's organic garden! Thanks, friend!

Below you will find my modified version of the recipe - many of my friends tasted this one and I received lots of positive feedback! This is a great summer appetizer - light, fresh, and even a little healthy.  Please give this one a try and let me know what you think!

Bruschetta with Mozzarella and Puréed Peas
Serves 10-12
Adapted from Food & Wine Annual Cookbook 2012 - An Entire Year of Recipes

15 ounce can of sweet peas (no salt added), drained
3 tablespoons of extra-virgin olive oil
1 teaspoon of fresh lemon juice
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1 baguette, sliced
1 pound fresh mozzarella, sliced
Aged balsamic vinegar, for drizzling
6-8 fresh mint leaves, thinly sliced
Thin slices of lemon, for garnish

Place baguette slices on a cookie sheet and drizzle with olive oil.  Broil until golden brown.  Remove from oven.

In a food processor, add peas, 2 tablespoons olive oil, lemon juice, lemon zest, and salt/pepper to taste. Pulse until you have a coarse purée.

Spread the purée on the toasts and top with a slice of mozzarella.  Drizzle the toasts with the balsamic vinegar and scatter the mint on top.  Serve immediately.  

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