fava bean crostinis

2-3 lbs fava beans
1-2 T olive oil
Salt
1 small garlic clove, minced
1/4 c extra-virgin olive oil
1 t truffle oil
1 baguette, sliced into rounds
Parmesan-Reggiano

1. Shell the beans and drop them into a large pot of salted, boiling water. Boil for 1 minute to loosen the skins, then drain the beans and plunge into a large bowl of ice water. If the water is not freezing cold, the beans will lose their vibrant green color. Remove the rubbery skins from the beans.

2. Heat 1-2 T olive oil in a pan over medium heat and add the beans. Cook for about 3 minutes for small beans, or until the beans are tender. Add the garlic 30-60 seconds before taking off the heat.

3. Transfer the bean mixture to a small bowl or mortar and mash the beans with a spoon or pestle until most of them are puréed but a few chunky bits remain. (A food processor would also work here, but the texture is far superior when they are mashed by hand.)

4. Add the extra-virgin olive oil and truffle oil and mix into a paste. Adjust the salt to taste.

5. Brush both sides of the baguette rounds with olive oil and toast until browned. Spread the bean paste on the toasts, and top with curled shavings of parmesan-reggiano.

Makes approximately 2 cups paste, enough for 18-24 toasts.

This recipe earns raves because of a secret ingredient -- truffle oil. Just a little of this fragrant addition complements the sharp, slightly bitter fava beans and rich parmesan with a musty, earthy flavor and aroma.Truffle oil makes anything taste a little bit better.