Arugula and Fava Bean Crostini

Surprisingly good and well balanced.

I substituted 1C edamame for the fava beans - cooked them, ground them in the food processor, and mixed in arugula, Parmigiano-Reggiano (grated), lemon zest, lemon juice, and olive oil. After grinding these up, you mix in some less-ground-up beans and some chopped arugula.

I found that this dish needed twice the lemon juice and twice the olive oil.

Kids and husband were surprised at this. It was devoured in an appetizer-only dinner - with ciabatta bread instead of crostini.