Fava Bean Salad with Prosciutto and Warm Mozzarella Crostini - alive magazine

Name: Fava Bean Salad with Prosciutto and Warm Mozzarella Crostini - alive magazine
Ingredients: 1 cup (250 mL) mint leaves, coarsely chopped or torn; 1 cup (250 mL) basil leaves, coarsely chopped or torn; 1/2 medium-sized red onion, thinly sliced; 2 Tbsp (30 mL) lemon juice; 4 Tbsp (60 mL) extra-virgin olive oil; Salt; black pepper; 150 g prosciutto, thinly sliced; 1 large ball (1/2 to 1 lb/225-450 kg) buffalo mozzarella (or your favourite kind); 1/2 baguette; Extra-virgin olive oil for finishing

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Buffalo mozzarella is an artisan gem, but do not be discouraged working this recipe through with other high-quality mozzarella. Just avoid cheaper versions with…

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Ingredients

1 cup (250 mL) mint leaves, coarsely chopped or torn
1 cup (250 mL) basil leaves, coarsely chopped or torn
1/2 medium-sized red onion, thinly sliced
2 Tbsp (30 mL) lemon juice
4 Tbsp (60 mL) extra-virgin olive oil
Salt
black pepper
150 g prosciutto, thinly sliced
1 large ball (1/2 to 1 lb/225-450 kg) buffalo mozzarella (or your favourite kind)
1/2 baguette
Extra-virgin olive oil for finishing