Instructions: Freshly grated Parmigiano-Reggiano cheese, optional garnish

Preheat oven to 400 degrees.

Bring 2 quarts water to a boil in a medium saucepan. Shell fava beans (there should be about 2 cups of shelled beans). Add beans to boiling water and simmer 2 minutes. Use a slotted spoon to transfer favas to a large bowl. Cover with cold water and drain. When cooled, use your fingers to scrape away the outer light green skin on each fava and squeeze the skin to pop out the dark green bean inside.

Bring water in pan back to a boil. Add peeled beans and 1 teaspoon salt. Cook until beans are quite tender, about 4 minutes. Drain beans and place in a small bowl. Mash beans with a potato masher and then beat in the oil with a fork.

Season with salt and pepper to taste. Keep warm.

Place bread slices on a baking sheet and bake, turning slices once, until lightly browned and crisp, 8 to 10 minutes. Place toasted bread on a large platter. Spread fava bean puree over each slice and serve immediately. Garnish with freshly grated cheese, if you like.

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