Chopped Fava Bean Crostini with Pecorino

1. 1
   Heat the oven to 400°F and arrange a rack in the middle. Slice baguette on the bias into about 20 (1/2-inch-thick) pieces, place slices on a baking sheet, and brush lightly with olive oil. Place in the oven and bake until lightly toasted and crisp, about 8 minutes. After removing from the oven, rub cut garlic (if using) on each slice.

For the fava beans:

1. 1
   Remove fava beans from their pods and discard pods. Bring a medium pot of heavily salted water to a boil. Add shelled fava beans and cook for 2 minutes; drain in a colander and run cold water over the beans until they are cool.
2. 2
   Peel the light green skin from each bean to reveal two bright green inner halves. Discard skins and place peeled beans in a nonreactive bowl.
3. 3
   Add olive oil, lemon juice, salt, and pepper. Use a pastry blender or potato masher to mash beans into a coarse, choppy paste. (Alternatively, you can pulse the beans in a food processor.) Fold in sliced mint, taste, and adjust seasoning as necessary.
4. 4
   Top each toast with chopped favas, and garnish with a thin shaving of Pecorino Romano. Drizzle with a few drops of olive oil and grind a little black pepper over each. Serve immediately.