Arugula and Fava Bean Dip served on a Crostini

Ingredients

• 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling  
• 1 1/2 cups packed baby arugula (1 1/2 ounces), divided  
• 3 tablespoons grated Parmesan
• 1/4 teaspoon grated lemon zest  
• 1/2 teaspoon fresh lemon juice  
• 1 baguette  
• 1 garlic clove, halved crosswise  
• 16 mint leaves  

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.

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.