By Giuseppe Sarubbi

Makes 12 pieces

3 pounds fresh fava beans (yields approximately 3 cups shelled and peeled beans)

1 cup chopped white onion

1 tablespoon fresh dill, plus more for garnish

2 tablespoons extra-virgin olive oil, plus 4 tablespoons for blending

½ cup water

¼ teaspoon kosher salt, or more to taste

⅛ teaspoon freshly cracked black pepper

12 baguette slices, sliced on the diagonal 2 tablespoons pine nuts

2 tablespoons shaved pecorino cheese

Extra virgin-olive oil for drizzling

Prepare the beans

To shell the fava pods, split them at the seam and take out the beans.

Meanwhile, bring 2 quarts of water to a boil in a medium saucepan. Drop the shelled beans into boiling water and blanch for 30 seconds.

Take out beans and place in cold water. When cooled, peel off the waxy gray outer skin that has been loosened by blanching.

The bright green inner bean that is revealed is now ready to use.

Prepare the mixture

Pour 2 tablespoons olive oil into a medium-sized heated saucepan. Add white onion and sauté until golden in color.

Add the fava beans, water and dill and cook on a low flame for 15–20 minutes. Stir contents once in a while to prevent sticking. Add salt and pepper.

Place fava mixture in a food processor with 4 tablespoons olive oil. Blend until smooth.

Prepare the toasts

Toast or grill the bread slices. Spread fava mixture onto each slice. Top with pine nuts and shaved pecorino cheese.

Add small sprigs of dill and drizzle with olive oil. Enjoy!