Bruschetta with Fava Bean Spread | Peggy Lampman's dinnerFeed

Recipe: Bruschetta with Fava Bean Spread

2 cups prepared fava beans (review above second and third paragraphs. Note 2# of whole favas yield about 2 cups shelled fava beans)
1 teaspoon minced garlic plus two large cloves of garlic, halved
1 1/2 teaspoons minced fresh rosemary, plus extra sprigs for garnish
Finely chopped zest and juice from 1/2-1 lemon
1/2 cup plus 1/4 cup extra virgin olive oil
6-8 slices of freshly baked Italian-styled artisan bread
Shaved Parmigianno Reggiano

Put the beans in the container of a food processor with teaspoon minced garlic, rosemary and zest and juice from 1/2 lemon. Turn the machine on, and add 1/2 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Season to taste with kosher salt and freshly ground pepper and additional lemon zest and juice if desired. Scrape bean mixture from processor bowl and reserve.
Prepare gas or charcoal grill to medium high heat. Rub cut side of garlic cloves over each side of bread. Brush both sides of bread with remaining olive oil and grill until toasty, about 7 minutes per side.
Let bread cool slightly then divide and spread fava purée over each slice. Garnish with shaved Parmesan, rosemary sprigs then serve.

Time: 45 minutes

Number of servings (yield): 6-8 bruchetta or 18-24 crostini