Arugula and Fava Bean Crostini

Photo by Roland Bello

from Gourmet on Epicurious.com

via Richard Lonergan

makes enough for 24 crostini

1 cup shelled fresh fava beans (11/4 pounds in pods)

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 1/2 cups packed baby arugula (11/2 ounces), divided

3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano

1/4 teaspoon grated lemon zest

1/2 teaspoon fresh lemon juice, to taste

1/2 teaspoon salt

1/8 teaspoon pepper

1 baguette

1 garlic clove, halved crosswise

24 small mint leaves

Preheat oven to 350 degrees with rack in middle.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. To remaining mixture in food processor, add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, salt and pepper and puree until smooth. Add to bowl. Coarsely chop remaining cup of arugula and gently fold into fava bean mixture.

Cut 16 diagonal slices from the baguette, each about 1/3-inch thick and put on a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint. Be generous with mint garnish.

Fresh arugula, both pureed and roughly chopped, punctuates the spread with spice and texture. If you can't get your hands on fresh fava beans, 3/4 pound of unpeeled frozen edamame will work as a substitute.