Fava Bean and Pecorino Crostini

Ingredients

• Fava beans (2 cups, shelled)
• Garlic (2 cloves, minced)
• Pecorino cheese (1 cup, grated)
• Fresh mint leaves (1/4 cup, chopped)
• Lemon zest (1 tablespoon)
• Salt (to taste)
• Black pepper (to taste)
• Extra virgin olive oil (1/4 cup, plus more for brushing)
• Baguette (1, sliced into 1/2-inch pieces)

Instructions

1. Bring a pot of salted water to a boil. Add the fava beans and cook for 2-3 minutes until tender. Drain and immediately transfer them to a bowl filled with ice water to cool quickly. Once cooled, peel off the outer skins of the beans, revealing the bright green inner beans.
2. Preheat the oven to 375°F (190°C).
3. On a baking sheet, arrange the baguette slices in a single layer. Brush each slice generously with olive oil. Bake for 8-10 minutes or until they are golden and crispy, flipping halfway through to ensure even toasting.
4. In a mixing bowl, combine the peeled fava beans, minced garlic, grated pecorino cheese, chopped mint leaves, lemon zest, and a drizzle of olive oil. Season with salt and pepper to taste. Use a fork to mash the mixture slightly, leaving some texture for a rustic feel.
5. Spread the fava bean mixture generously onto each toasted baguette slice, ensuring each bite is packed with flavor.
6. Serve immediately as an elegant appetizer or as part of a mezze platter.