Arugula And Fava Bean Crostini - cooking recipe

Ingredients

1 cup shelled fava beans
1/4 cup extra virgin olive oil, divided, plus additional for drizzling
1 tablespoon extra virgin olive oil
1 1/2 cups packed baby arugula
3 tablespoons parmigiano
1/4 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves (or basil)

Preparation

Preheat oven to 350 with rack in middle.
Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
Puree till smooth.then add to the bowl.
Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3\" thick) from baguette and put in a 4-sided sheet pan.
Drizzle with remaining tablespoons oil.
Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.