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