Shell the fresh fava beans, then cook the legumes in boiling salted water for 1-2 minutes.

Drain and run cold water over them to stop the cooking.  If using frozen beans, follow the packet instructions for cooking times.

Pop the beans out of their skins when cooled.

Put the beans, garlic, and half the oil into a small food processor and blend them together.

Add oil one tablespoon at a time and continue to mix until you achieve a smooth consistency.

Add salt and pepper to taste.  For this batch I used a mix of 5 different types of peppercorns and it was delicious!

Cut slices of bread and pour a little oil on them.

Grill in the oven on both sides until the bread is lightly toasted.

Spoon the spread onto the crostini.

Use a potato peeler to shave thin slices of parmesan on top, then if using, sprinkle with truffle oil.