Fava Bruschetta

To make the bruschetta, shell the favas, then steam for three minutes to remove the hull (not necessary if beans are small). The favas should be al dente, steam longer if necessary, then mash with zest of a lemon, lemon juice, one clove of garlic, cotija cheese (or ricotta salata), LunaOlivo garlic olive oil, and sea salt to taste. Grill baguette slices sprinkled with olive oil. Rub a cut clove of garlic on the grilled slices, then top with fava mash.