The recipe is from Organic Marin: Recipes from Land to Table. It goes like this:
Fava Bean Bruschetta
1 pound fava beans, shelled
1 clove garlic, minced
1 Tbsp. freshly squeezed lemon juice
1/2 Tbsp. fresh thyme, minced
1/4 c. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. freshly grated pepper
1 sourdough baguette
Bring a large saucepan of salted water to a boil over high heat. Blanch the fava beans for 5 minutes, then drain and plunge into an ice-water bath. Once the beans are cool, peel them by pinching off the skin.
Put the beans in a food processor. Add garlic, lemon juice, and thyme. Pulse for several seconds until the beans are coarsely chopped. With the machine running, add the 1/4 cup olive oil until well combined. Stir in the 1/2 teaspoon salt and pepper. Set aside.
Preheat an oven to 350 degrees. Cut the baguette into 1/4-inch diagonal slices. Using a pastry brush, coat both sides of he bread slices with 2 tablespoons olive oil. Place the bread in a single layer on a baking sheet and toast in the oven 10-15 minutes, until light golden brown. Remove from the oven and let cool for 5 minutes.
Using a butter knife, spread 1 teaspoon fava bean puree on each toast. Sprinkle lightly with sea salt. Serve at room temperature.
I just asked JR for his thoughts on the bruschetta, and he offered this tidbit: "its subtle sweetness danced like angels on my tongue, tiny angels." Those who know JR will appreciate that treasure.