Arugula And Fava Bean Crostini

1. 1

   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.