Arugula and Fava-Bean Crostini

Preparation Preheat oven to 350°F with rack in middle. 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). 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. 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. Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint. What to drink: Fontaleoni Vernaccia di San Gimignano '07 Cooks' notes:•Topping, without chopped arugula, can be made 8 hours ahead and chilled. Fold in arugula before using. •Toasts can be made 1 day ahead and kept in an airtight container at room temperature.Calories 173, Total fat 9g, Saturated Fat 2g, Cholesterol 2mg, Sodium 261mg, Carbohydrate 19g, Fiber 0g, Protein 8g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Preheat oven to 350°F with rack in middle. 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). 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. 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. Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint. What to drink: Fontaleoni Vernaccia di San Gimignano '07 Cooks' notes:•Topping, without chopped arugula, can be made 8 hours ahead and chilled. Fold in arugula before using. •Toasts can be made 1 day ahead and kept in an airtight container at room temperature.Calories 173, Total fat 9g, Saturated Fat 2g, Cholesterol 2mg, Sodium 261mg, Carbohydrate 19g, Fiber 0g, Protein 8g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›