Fava Bean And Mint Crostini

• 1 baguette, sliced and brushed with olive oil
• 1 pound shelled and skinned fava beans (this is about 1 lb 5 oz shelled favas, so probably nearly 2 pounds whole favas)
• 1/3 cup extra virgin olive oil
• 3 ounces grated pecorino, plus more for shaving on top the crostini
• 1/2 teaspoon salt, plus more for sprinkling
• 1/4 cup mint leaves
• juice of 1/2 lemon
• freshly ground pepper

1. To prepare the fresh favas: shell the beans. Heat a medium pot of water to boiling; blanch shelled favas in the boiling water for 2-3 minutes. Remove with a slotted spoon and transfer to an ice bath (bowl of water + ice) to cool rapidly. When cool, use your fingernail or a paring knife to slice open the skin and slip the inner beans out. After doing this, you should have roughly a pound left.
2. Preheat oven to 450. Place the baguette slices, brushed with olive oil, on a baking sheet, and set aside.
3. In a food processor, put the shelled, blanched, cooled and skinned fava beans, the 1/3 c of EVOO, pecorino, salt, mint leaves, lemon juice and several rounds of freshly ground pepper. Puree until chunky but smooth.
4. Put the baking sheet of baguette slices into the oven and cook until golden brown.rnRemove and dab 1-2 T of fava bean puree on each slice. Sprinkle with salt if you want, drizzle with a little EVOO and shave a bit of pecorino on top. Serve!

baguette, beans, extra virgin olive oil, pecorino, salt, mint leaves, lemon, freshly ground pepper

Taken from food52.com/recipes/18076-fava-bean-and-mint-crostini (may not work)