Arugula and Fava-Bean Crostini

Directions

1. 1.

   Preheat oven to 350°F with rack in middle.

2. 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).

3. 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.

4. 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.

5. 5.

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

6. 6.

   Fontaleoni Vernaccia di San Gimignano '07