Arugula and Fava-Bean Crostini

Preparation

1. Step 1

   Preheat oven to 350°F with rack in middle.

   Step 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 edamame, don't peel).

   Step 3

   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.

   Step 4

   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.

   Step 5

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

2. What to drink:

   Step 6

   Fontaleoni Vernaccia di
   San Gimignano '07