Recipe by Barbara Kobsar
Artwork by Patricia Robinson

Shell 1 1/2 pounds of fresh fava beans and cook in boiling water for 2 minutes. Drain and rinse. Peel off the skins. Reserve 12 beans.

Purée the rest with:
1 small shallot, chopped
3 tablespoons grated Parmesan
1 tablespoon olive oil
Salt and pepper to taste
1 bulb green garlic, chopped

Brush 12 baguette slices with olive oil. Season with salt and pepper. Bake at 300° for 10 to 12 minutes. Top toasted crostini with purée. Garnish with mint, arugula, or spinach leaf and reserved beans.

Green garlic is a young garlic plant harvested before the bulb begins to form.  It is tender and mild flavored.