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.
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.
