Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
Slice the baguette about 1cm thick, place flat on a baking tray in one layer, drizzle with a little olive oil over each slice then bake for 10-15 minutes. Keep and eye on them, you want them just golden but not burnt! Leave to cool completely
Put the fava beans into a medium saucepan along with the vegetable stock, bring to the boil then simmer for 30 minutes until the beans are quite soft
Drain the beans then rinse under cold water to halt any further cooking, then tip into a food processor along with the ricotta, a drizzle of olive oil, the garlic and lemon zest
Whizz until well combined and smooth then taste, add seasoning and pulse a couple more times to incorporate the salt and pepper
When ready to serve, simply spread a heaped dollop of the fava bean mixture on top of each slice, sprinkle over a few edamame beans and some alfalfa sprouts and serve
These can be prepared an hour or 2 in advance, any longer and the toast might go soggy!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/crostini-with-fava-beans-mint-and-ricotta/