Arugula And Fava-Bean Crostini

• 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen
• (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
• 1/2 teaspoon fresh lemon juice
• 1 baguette
• 1 garlic clove, halved crosswise
• 16 mint leaves

1. Preheat oven to 350u0b0F with rack in middle.
2. 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
3. , don't peel).
4. 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 puree until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
5. 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.
6. Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

beans, extravirgin olive oil, arugula, lemon juice, baguette, garlic, mint

Taken from www.epicurious.com/recipes/food/views/arugula-and-fava-bean-crostini-352852 (may not work)