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1
To make the crostini, slice up a baguette.
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2
Place bread slices on a sheet pan, brush one side with olive oil and place in a 375F oven for 7-10 minutes until golden brown.
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3
Immediately rub with a piece of garlic.
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4
To pod and peel the fava beans, break off the top of the pod, and then slide your thumb along the pod's vein to split the pod into two.
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5
DO this over a colander to catch the falling bean.
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6
Now you will see a very white bean.
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7
You still need to peel this thick membrane.
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8
To do so, bring a pot of salted water to boil, blanch the beans (30 secs) and plunge them into a bowl of ice water.
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9
Drain.
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10
Pick up a bean, and make a small tear at the top of the bean - where it used to connect to the shell.
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11
Then gently squeeze /pop out the bright green fava bean.
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12
Set aside - refrain from munching on them.
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13
To make the garlic confit, put the olive oil and whole garlic in a small pot and bring to a simmer.
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14
lower heat and gently roast the garlic for 20 minutes until the garlic is soft and tender.
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15
Place the fava bean, the garlic confit (oil and all) into a large bowl and gently mash with a fork.
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16
For a rustic texture, leave some chunks behind.
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17
Add basil and salt and pepper.
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18
Spread a tablespoon of the fava bean mash on the crostini.
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19
Using a microplane rasp, zest some lemon rind on top of the mash.
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20
Using a vegetable peeler, gently shave a thin slice of pecorino and place on top of the crostini.
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21
Finish with the lemon oil and a twist of black pepper.
