1 1/2 to 2 cups shelled fresh fava beans
1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico
2 cloves garlic, peeled
1 cup combined fresh flat-leaf parsley and mint leaves
Juice of 1 lemon
Salt and pepper
3 to 4 tablespoons EVOO
Flaky sea salt
1 tablespoon all-purpose flour
Baguette, for serving
Good olive oil
Preheat your oven to 350 degrees F.
Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.
In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.
For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.
Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.
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