WEEKDAYS 1e|12c|p

Mario Batali's Fresh Favas, Mozzarella and Basil Bruschetta

Fill up on this fresh bruschetta
skill level
It's getting hot out, and motivating to make dinner can be difficult. Mario Batali makes this easy with his refreshing bruschetta.
  • 2 pounds young fava beans in the pod
  • shelled4 ounces fresh mozzarella
  • cut into ¼-inch dice3 garlic cloves
  • thinly sliced1 teaspoon dried oregano
  • crumbled12 medium fresh basil leaves
  • cut into chiffonade (thin slivers)1 teaspoon hot red pepper flakes3 tablespoons extra-virgin olive oilKosher saltEight ¾-inch-thick slices Italian peasant breadCoarse sea salt
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat a gas grill or prepare a fire in a charcoal grill. 
  • 2
    2 pounds young fava beans in the pod, shelled 
    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. 
  • 3
    4 ounces fresh mozzarella
    Cut mozzarella into 1/4 inch pieces.
  • 4
    3 garlic cloves
    Dice 3 cloves of garlic.
  • 5
    1 teaspoon dried oregano
    1 teaspoon hot red pepper flakes
    3 tablespoons extra-virgin olive oil
    Kosher salt 
    Cut basil into chiffonade (thin slivers)
  • 6
    Eight ¾-inch-thick slices Italian peasant bread 
    Coarse sea salt
    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. 
  • 7
    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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