Fava Bean and Arugula Bruschetta

I’ve said it before and I’ll say it again, I super like fava beans. So, while they are still gracing the stalls of your farmer’s markets and I am playing catch-up after five days in Boston for my little sister’s graduation, here is a simple and delicious recipe for a light, beautiful and springy  appetizer.

Fava Bean and Arugula Bruschetta (serve 6-8)

4 cups fava beans
1 cup arugula chopped
1/4 grated parmesan
1/4 cup olive oil
juice of 1/2 lemon
dash or more of heavy cream
sea salt and pepper to taste
1 baguette
2 cloves garlic
olice oil

Preheat your oven to 350F

Steam the fava beans until thick skin cracks. Remove the soft beans from the shells and mash with a fork. Add all other ingredients, save the cream and mix until combined. Depending on the consistency of your mash begin to add heavy cream. You only want to add enough to make the mixture smoother and thinner. After you reach your desired consistently set aside.

Slice the baguette and brush both sides with olive oil. Place in the oven and cook until slightly browned, turning once, about eight minutes. Once you remove from the oven carefully rub each hot slice with garlic cloves.

Top with the fava bean paste and serve.