Fava Bean Crostini

INGREDIENTS

• 1 cup shelled fresh fava beans or fresh edamame
• ¼ cup plus 1 tablespoon extra virgin olive oil (EVOO), divided
• 1 ½ cups packed baby arugula or baby spinach, divided
• 3 tablespoons Parmigiano-Reggiano
• ¼ teaspoon fresh lemon zest
• ½ teaspoon fresh lemon juice
• 1 fresh baguette
• 1 garlic clove halved
• 16 mint leaves
• Sea salt and freshly ground black pepper

PREPARATION

1. Preheat oven to 350 degrees.
2. Cook fava beans in boiling, unsalted water, uncovered, until tender, about 3 to 4 minutes.
3. Drain and transfer to an ice bath immediately to stop cooking  Gently peel off skins of fava beans.
4. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
5. Add ¼ cup EVOO, ½ cup arugula, cheese, lemon zest and juice, ½ teaspoon salt, and 2 turns of black pepper to mixture in processor and puree until smooth.
6. Add mixture from food processor to bowl; coarsely chop remaining arugula and gently fold into fava bean mixture.
7. Cut 16 diagonal slices (½- inch thick) from baguette and put in a sheet pan.  Drizzle with remaining EVOO.
8. Bake until pale gold and crisp, about 8-10 minutes.  Rub each slice with cut side of garlic.
9. Spoon fava been mixture onto each crostini and top with mint leaf.
10. Serve warm and enjoy!