Brandon Stokes served the wedding guests this garlicky, bright green fava puree because it is seasonal, because it is delicious—and just as important—because it is beautiful. More Cocktail Party Recipes
Preheat the broiler. Bring a medium saucepan of water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans and transfer to a bowl of ice water to cool. Drain, then peel and discard the tough outer skins.
In a food processor, puree the beans with the garlic, thyme, lemon juice and lemon zest. With the machine on, add 3/4 cup of the olive oil in a thin stream and process until smooth. Scrape the fava bean puree into a medium bowl and season with salt and pepper.
Brush the bread slices on both sides with the remaining 1/4 cup of olive oil. Arrange the slices on a baking sheet and broil about 4 inches from the heat for 1 minute per side, or until golden and crisp.
Spread the toasts with the fava bean puree and arrange the crostini on a platter. Drizzle with olive oil, sprinkle with salt and serve with lemon wedges.
The puree can be refrigerated for 2 days. Bring to room temperature before proceeding.