//Arugula and Fava-Bean Crostini

Arugula and Fava-Bean Crostini

1 cup shelled fava beans (or fresh edamame if favas aren't available)
1/4 cup plus 1 tbsp extra-virgin olive oil, divided, plus more for drizzling
1 1/2 cup packed baby arugula, divided
3 tbsp Pecorino Toscano or Parmigiano-Reggiano (cheese can be omitted from the initial batch and then later sprinkled on top of the individual crostini for those who can't have dairy)
1/4 tsp grated lemon zest
1/2 tsp lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

For Spread:

Preheat oven to 350° F with rack in the middle. Cook fava beans over boiling water, uncovered, 3-4 minutes, then drain in an ice bath to stop cooking. Gently peel of skins (if using edamame, don't peel off skins).

Pulse fava beans in your food processor until coarsely chopped, then transfer half of the mixture to a very large bowl. Add 1/4 cup olive oil, 1/2 cup arugula, cheese, lemon zest and juice, and 1/2 salt and 1/8 tsp pepper to favas in processor and puree until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold in fava bean mixture.

For Crostini:

Cut 16 diagonal slices from baguette and put in a 4-sided sheet pan. Drizzle with remaining tbsp olive oil. Bake until pale golden and crisp, about 8 to 10 minutes. Rub with cut side of garlic.

To Assemble:

Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.