1/2 cup extra virgin olive oil, additional for brushing and drizzling
1 large baguette, cut on the bias into 1 inch slices
1/2 bunch mint, thinly sliced, additional small mint leaves for garnish
1 ball burrata cheese
½ cup finely grated pecorino
Coarse salt, to taste
Freshly ground pepper, to taste
Bring a medium pot of salted water to a boil and blanch the peas until tender. Transfer the peas to an ice water bath to stop cooking. Drain and pat until dry.
In the same pot, bring the water back to a boil and add the beans. Cook for 1 minute and transfer to the ice water bath. Drain. Peel the outer shell and the beans will release.
In a food processor, combine peas, fava beans, lemon zest and juice, olive oil, salt and pepper. Process until smooth but chunky.
Preheat the broiler. Brush both sides of the bread with olive oil and top each slice with a teaspoon of finely grated pecorino. Put the bread slices on a broiler pan or baking sheet and broil until lightly toasted.
Spoon a mound of puree on each baguette.
Top each slice with burrata, drizzle with evoo, sprinkle with salt and garnish with a small mint leaf.