Fava Almond Mint Crostini

Ingredients

• 1 tablespoon sea salt such as maldon divided for toasts and as seasoning
• 2 cup avarakkai / broad beans fresh shelled ( 4 pounds unshelled)
• 0.3 cup juice of lemon freshly squeezed
• 0.3 cup olive oil as needed for brushing and for the favas
• 2 ounce parmesan cheese crumbled
• 3 ounces almonds whole

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• pot
• slotted spoon

Directions

1. Preheat oven to 375 degrees. Lightly brush each bread slice on both sides with olive oil; sprinkle with salt.
2. Place on a baking sheet; toast until lightly golden, about 8 minutes
3. Remove from oven.
4. Transfer to a wire rack to cool completely. Once cool May be stored in an airtight container up to one day.While the oven is still hot, spread the almonds on a rimmed baking sheet. Toast in oven until golden brown and fragrant, about 8 minutes.
5. Let cool completely. Chop very coarsely; set aside.Prepare an ice-water bath; set aside. Bring a large pot of water to a boil.
6. Add fava beans, and cook 2 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Squeeze beans from skins (you should have about 2 cups).
7. Whisk remaing ¼ cup (or so) olive oil, lemon juice, and a pinch of salt in a medium bowl.
8. Add almonds, shelled beans, Parmesan, and mint; toss to combine. Can be refrigerated in an airtight container up to 1 day.When ready to serve scoop some of the fava mixtire onto the toasts.
9. Sprinkle with sea salt.