Last week at the market, Steve the Produce Guy told me that
fava beans have been great this season.
I'd never cooked with fresh favas -
I'm not even sure if I'd ever had them until yesterday -
so I didn't buy any right away.
But when I saw a link to this simple
I decided to pick some up.
I'm so glad I did, too. I don't normally make appetizers on weeknights,
but last night was an exception.
As it turns out, our brother-in-law, Seth,
stopped by just before dinner, so the timing was great.
The bruschetta was also great - and pretty:
Everything was super easy to make (except the shelling of the favas, which was a pain).
And the flavor was fantastic - creamy mozzarella, lemony fava beans,
crisp mint, plus a drizzle of balsamic for acid.
I'd make it again in a heartbeat.