11-22 Arugula and Fava Bean Crostini

1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)

1/4 cup plus 1 tablespoon olive oil, divided, plus additional for drizzling

1 1/2 cups packed arugula (1 1/2 ounces), divided

3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano

1/4 teaspoon grated lemon zest

1/2 teaspoon fresh lemon juice

1 baguette

1 garlic clove, halved crosswise

16 mint leaves

Preheat oven to 350 degrees.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).

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

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in on a rimmed baking sheet. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

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

Servings » 8

Source » by Kay Chun, Gourmet magazine, 2009