- 4 tablespoons extra-virgin olive oil
- 4 ounces pancetta or unsmoked bacon, diced
- 2 garlic cloves, minced
- 2 cups shelled and peeled fresh fava beans
- Kosher salt and freshly ground black pepper to taste
- 8 slices country bread, toasted
- 4 ounces pecorino cheese, shaved or grated (optional)
- Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.
- Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.
- Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450°F oven for 5 to 6 minutes.
- With the back of a fork, mash the beans in the pan until the mixture is chunky.
- Spread the beans on the toasts and top with the pecorino, if desired.