Broad Fava bean, asparagus, mozzarella bruschetta

Sometimes when I run out of time or when I feel lazy I make bruschetta with whatever it is left in the fridge then off you go.. lunch is sorted!

I love using wholemeal bread but rustic white bread is very good too. All you need is good bread, good olive oil and a clove of garlic to rub on then it is up to you what you want to put on top.

This is a very “spring-like” fresh bruschetta with asparagus, fava beans and mozzarella, very simple but delicious.

• Prep Time : 25 minutes
• Yield : 6

Ingredients

• rustic bread
• broad fava beans shelled – 200 g – 7 oz
• olive oil
• garlic clove – 1
• thin asparagus – 18
• buffalo or cows mozzarella – 1 ball (125 gr – 4.4 oz)

Instructions

Steam the fava beans and the asparagus for 5-8 minutes over a steamer or over a pot of boiling water. Then remove the outer shell of the beans.

Slice the bread into thick slices. Heat a griddle pan up brushing the rack lightly with olive oil. When it is very hot cut the bread into 6 thick slices and toast it on both sides until golden.

Rub the clove of garlic vigorously on both sides.

Drizzle with olive oil one side of each slice of bread

Put the vegetables and the mozzarella cut into pieces on top of each bread slice

Drizzle with more olive oil and serve.

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