Fava Bean Crostini with Pecorino and Lemon Oil

Bon Appétit, April 2004

1 1⁄2 hours — 24 crostini toasts

Ingredients

1 1⁄2	cup	shelled fava beans (about 1-1/2 pounds in pods – or thawed frozen baby lima beans) (about 1-1/2 pounds in pods – or thawed frozen baby lima beans)
8	tablespoon	extra virgin olive oil (divided)
10		garlic cloves (flattened)
1	cup	water
24		1/3-inch thick diagonal slices french bread baguette
3⁄4	cup	pecorino romano cheese (grated)
		lemon infused olive oil (optional)

Instructions

If using Fava beans, boil in large pot of water 3 minutes. Drain. Transfer to large bowl of ice water. Drain again and peel.

Meanwhile, heat 6 tablespoons olive oil in heavy large saucepan over low heat. Add garlic. Cover and cook until garlic is very tender and beginning to dissolve into oil (do not allow garlic to brown), stirring occasionally, about 30 minutes. Add fava beans or thawed lima beans and 1 cup water. Cook over medium heat until beans begin to break apart, stirring often, about 20 minutes. Mash until mixture resembles coarse purée. Season to taste with salt and pepper.

Heat oven to 350°F. Arrange bread slices on large baking sheet. Brush with remaining 2 tablespoons olive oil. Bake until golden brown, about 15 minutes. Cool completely. (Can be made 1 day ahead. Cover and refrigerate the mixture. Store toasts airtight at room temperature.)

Heat broiler. Spread bean mixture onto toasts. Sprinkle with cheese. Broil until golden, about 2 minutes. Drizzle with lemon oil, if desired. Transfer crostini to platter and serve.