Puréed Fava Beans with Crostini

Makes: 24 pieces

■ 2 1/4 tsp (11 ml) sea salt 2 lbs (1 kg) fava beans (in pods)

■ 2 tbsp (30 ml) olive oil

■ 1/2 small white onion, finely chopped

■ 2 tbsp (30 ml) chopped mint, plus more for garnish 1/2 tsp (2.5 ml) lemon juice

■ Black pepper

■ 1 baguette (about 14 oz/400 g)

■ 1 clove garlic, cut in half Shaved pecorino-romano cheese, for garnish (optional)

1. Fill a 3-quart (3-L) pot with water and add 2 tsp (10 ml) of the salt, then bring to a boil over high heat while you remove the fava beans from their pods. Discard pods.

2. Fill a large bowl with ice cubes and water.

3. Once water boils, add the beans; cook for 2 to 3 minutes, then turn off the heat.

4. Reserve 1/2 cup (125 ml) of the cooking water, then drain beans and put in ice-water bath. Let them sit for a minute or two, then drain.

5. Slip off their skins and discard them, which is easy to do by pinching at the beans’ ends.

6. Heat oil in a skillet over medium-low heat. Stir in onion and cook for about 2 minutes, until translucent.

7. Add fava beans, reserved cooking water, then stir in the remaining salt. Cook for 5 minutes until liquid has reduced by half, then remove from heat.

8. Transfer to a food processor, adding chopped mint and lemon juice. Purée until creamy and smooth, adding more oil as needed. Season lightly with salt and pepper.

9. Cut baguette into 24 slices. Grill or broil just until lightly golden on both sides. Rub each slice with a cut side of the garlic, then brush lightly with oil.

10. Top each slice with a large spoonful of the fava bean purée. Garnish with cheese, if desired, and mint leaves.