12 medium fresh basil leaves cut into chiffonade (thin slivers)
1 teaspoon hot red pepper flakes
Coarse sea salt
3 tablespoons extra-virgin olive oil
Eight 3/4-inch-thick slices Italian peasant bread
Preheat a gas grill or prepare a fire in a charcoal grill. If the fava beans are young and tender, there is no need to peel them. If not, blanch the beans in a medium pot of boiling salted water for 30 seconds, just to loosen the skins. Drain, transfer to an ice bath to cool, and drain again. To peel the favas, pinch open the skin at one end of each bean and squeeze out the bean.
Cut mozzarella into 1/4 inch pieces. Dice 3 cloves of garlic. Cut basil into chiffonade (thin slivers).
In a medium bowl, combine the fava beans, mozzarella, garlic, oregano, basil, red pepper flakes, and oil and toss or stir gently to mix. Season lightly with kosher salt and mix gently again. Set aside.
Grill the bread until dark golden brown lines form on the first side, 1 to 2 minutes, then turn over and repeat on the second side. Arrange the grilled bread on a platter, top with the fava bean mixture, and sprinkle with coarse salt. Serve immediately.
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