Start to finish: 30 minutes
Recipe from "Gourmet Italian: All-Time Favorite Recipes"
1 cup shelled fresh fava beans or shelled fresh or frozen edamame (soybeans
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 cups packed baby arugula, chopped
3 tablespoons grated Pecorini Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, halved crosswise
16 fresh mint leaves
Preheat oven to 350 degrees with rack in the middle.
Cook 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 beans in a food processor until coarsely chopped, then transfer half to a bowl. To beans left in processor, add 1/4 cup oil, 1/3 cup arugula, cheese, lemon zest, and juice, salt, and pepper. Purée. Add to bowl. Fold in remaining arugula.
Cut 16 diagonal slices (1/3-inch thick) from baguette and put on a baking sheet. Bake until golden, 8 to 10 minutes. Rub with cut side of garlic, and drizzle with some of the remaining oil.
Spoon bean mixture onto toasts, then drizzle with additional oil and top with mint.