This nibble comes together super-quick once the fava beans are shelled, so you can whip it up and be back outside before the conversation even hits a lull.

Note: Fava beans need to be shelled twice–once from their pods and again from the skins that hold the bean itself.

1 baguette, cut crosswise into 1/2-inch slices
3 cloves garlic, peeled and divided
3 pounds fava beans, shelled from the pod (about 2 cups)
1/4 cup grated Parmigiano-Reggiano
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper

Grill or broil the baguette slices until crisp and use a halved clove of garlic to rub both sides of each. (can be done ahead of time)

Bring a pot of salted water to boil and drop fava beans in for 20 seconds. Drain. Then slip each bean out of its skin and into the bowl of a food processor.

Add remaining 2 cloves of garlic, Parmigiano-Reggiano and lemon juice to the bowl and process until smooth. Drizzle in extra-virgin olive oil and blend until emulsified. Season to taste with sea salt and freshly ground pepper and spoon into a serving bowl.

Serve fava bean spread with the crostini.

Serves 6-8