This appetizer recipe is bright, beautiful, and bold. The garlic, Pecorino, and mashed beans spread over the crusty bread like a warm blanket. It is equally good warm or at room temperature.


  • 1 long, thin baguette
  • Olive oil, for brushing
  • 1 medium garlic clove, cut in half
  • 12-ounce bag frozen fava or edamame beans
  • 1/4 cup olive oil, plus more for garnish
  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper or more
  • 2 teaspoons thinly sliced fresh mint leaves
  • 2-3 ounce piece Pecorino Romano cheese, shaved



  1. Preheat the oven to broil at 400°F.
  2. Arrange a rack in the middle of the oven. 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.
  3. After removing from the oven, rub cut garlic on each slice.


  1. Bring a medium pot of heavily salted water to a boil.
  2. Add fava or edamame beans and cook for 2 minutes. Drain in a colander and run cold water over the beans until they are cool and add to a medium mixing bowl.
  3. Add olive oil, lemon juice, salt, and pepper. Use a pastry blender, fork, or potato masher to mash beans into a coarse, choppy paste. Fold in sliced mint, and additional salt and pepper as necessary.
  4. Top each slice of baguette with beans and garnish with a thin shaving of Pecorino
    Romano and broil until the cheese melts and the top warms. Watch carefully so it doesn’t burn.
  5. Drizzle with a few drops of olive oil and grind a little black pepper over each. Serve immediately or at room temperature.