Chopped Fava Bean Crostini with Pecorino Recipe

For the crostini:

• 1 sweet baguette
• Olive oil, for brushing
• 1 medium garlic clove, cut in half (optional)

For the fava beans:

• 2 1/2 pounds fava beans in pods
• 1/4 cup olive oil, plus more for garnish
• 4 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons thinly sliced fresh mint leaves
• 1 (2- to 3-ounce) piece Pecorino Romano cheese

1. Heat the oven to 400°F and arrange a rack in the middle. Slice baguette on the bias into about 20 (1/2-inch-thick) pieces, place slices on a baking sheet, and brush lightly with olive oil. Place in the oven and bake until lightly toasted and crisp, about 8 minutes. After removing from the oven, rub cut garlic (if using) on each slice.

For the fava beans:

1. Remove fava beans from their pods and discard pods. Bring a medium pot of heavily salted water to a boil. Add shelled fava beans and cook for 2 minutes; drain in a colander and run cold water over the beans until they are cool.
2. Peel the light green skin from each bean to reveal two bright green inner halves. Discard skins and place peeled beans in a nonreactive bowl.
3. Add olive oil, lemon juice, salt, and pepper. Use a pastry blender or potato masher to mash beans into a coarse, choppy paste. (Alternatively, you can pulse the beans in a food processor.) Fold in sliced mint, taste, and adjust seasoning as necessary.
4. Top each toast with chopped favas, and garnish with a thin shaving of Pecorino Romano. Drizzle with a few drops of olive oil and grind a little black pepper over each. Serve immediately.