Arugula and Fava-Bean Crostini | view more Recipe

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 extra-virgin olive oil, divided, plus additional for drizzling', '1 1/2 cups packed baby 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°F with rack in middle. 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 a 4-sided sheet pan. 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. Fontaleoni Vernaccia di San Gimignano '07