Bring a pot of salted water to a boil. Add the beans and cook for 2–3 minutes. Drain and plunge into ice water to cool. Pop the beans out of their outer skins—this makes them extra tender and removes any bitterness.

In a bowl, mash the peeled beans with a fork or pulse in a food processor with olive oil, lemon zest and juice, and minced garlic. Season with salt and pepper. For a chunkier texture, mash by hand. For silky smooth, go with the processor.

Drizzle or brush with olive oil, then toast in the oven or on a grill pan until golden and crispy. If you like a garlicky kick, rub a raw garlic clove across the warm toast for extra depth.

Spoon the fava mash generously onto each crostini. Garnish with more lemon zest, a drizzle of oil, or even some shaved cheese or herbs. Serve immediately while the bread’s still crisp!