1
Shell broad beans. Blanch in boiling water 2 minutes, drain, refresh in ice water.
2
Peel the outer grey skin from each bean — tedious but worth it for vivid colour and better texture.
3
Roughly crush beans with olive oil, garlic, lemon juice, and salt. Leave some texture.
4
Stir in half the mint. Taste and adjust lemon and salt.
5
Spread on toasted baguette slices. Top with mint leaves and shaved pecorino.