1 cup shelled, skinned, cooked fava beans
1/2 cup whole-milk ricotta cheese
1/2 cup finely grated pecorino romano cheese
1 1/2 Tbs. chopped fresh mint
1/2 tsp. finely grated lemon zest
2 Tbs. extra-virgin olive oil, plus more for drizzling
Sea salt and freshly ground pepper, to taste
Preheat an oven to 400°F.
Finely chop the beans and put them into a medium bowl.
Cut the baguette into 16 slices, each 1?2 inch thick (reserve any remaining baguette for another use). Arrange the baguette slices on a rimmed baking sheet and toast in the oven until crisp, turning once, about 5 minutes total. Remove from the oven and set aside.
Add the ricotta, pecorino, 1 tablespoon of the mint, the lemon zest and 2 Tbs. olive oil to the bowl with the fava beans. Using a fork, mash the ingredients together until well blended. Season with salt and pepper.
Heap a spoonful of the bean mixture onto each baguette toast. Drizzle lightly with olive oil and sprinkle with the remaining mint. Arrange the toasts on a platter and serve right away. Makes 16 crostini; serves 3 or 4.