Fava Bean Puree Crostini

Here's a simple recipe we like to do in the shop this time of year. Give it a go at home or stop by the Ferry Building Thursday from 12pm until 2pm for a fresh, green bite.
Fava Bean Crostini 3 cups fava beans, shelled 2 lemons 1/4 C. McEvoy Ranch extra virgin olive oil, plus oil to finish Sea Salt and pepper, to taste 1 tsp. fresh herbs (tarragon, parsley and rosemary all work well) 4 oz. Pecorino Romano 1 sweet baguette, sliced and toasted Blanch fava beans, drain and set aside to cool; once cool, pop out of shell. Pulse herbs in a food processor until finely chopped. Add favas, lemon juice and about 1/4 cup olive oil; pulse again until well blended. Season puree to taste with salt and pepper. Generously spread puree onto baguette pieces and top shaved pecorino. Drizzle with McEvoy Ranch extra virgin olive oil to finish and serve.