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1
Preheat the oven to 375F.
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2
Cut the baguette on the diagonal into twelve 1/4-inch-thick slices.
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3
(You may have leftover bread.)
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4
Brush both sides of each slice generously with olive oil (about 1/4 cup in all).
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5
Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center.
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6
While the toasts are warm, rub them with one of the garlic cloves.
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7
Mince the remaining garlic clove.
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8
Bring a medium pot of salted water to a boil over high heat.
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9
Meanwhile, remove the beans from their pods.
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10
Blanch the beans for about 2 minutes in the boiling water.
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11
Drain the beans in a colander, cool them in the ice water, and then slip them out of their pale green shells with your fingers.
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12
Heat a medium saucepan over low heat.
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13
Add the remaining 3/4 cup olive oil, the rosemary sprig, and the chile.
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14
Let them sizzle in the oil a minute or two, then stir in the minced garlic.
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15
Let it sizzle for a minute and stir in the fava beans, 3/4 teaspoon salt, and some freshly ground black pepper.
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16
Simmer the beans 5 to 7 minutes, stirring occasionally, until theyre tender (the exact time will depend on the starchiness of the favas).
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17
Strain the beans, reserving the oil.
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18
Discard the rosemary and chile.
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19
Transfer the beans into a food processor and puree them.
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20
With the motor running, pour in half the reserved oil slowly, until the puree is velvety smooth.
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21
Once the puree is smooth, pour in more of the reserved olive oil to taste.
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22
Squeeze in some lemon juice, and taste for seasoning.
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23
(The amount of oil you will need depends on the starchiness of the beans.)
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24
In a small bowl, toss the olives and parsley with a drizzle of olive oil and a squeeze of lemon juice.
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25
Crumble in the feta, tossing gently to combine.
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26
Spoon the warm fava bean puree onto a platter.
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27
Place the grilled toasts off to one side, and scatter the feta-olive salad over the puree.
