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Fava Bean Crostini

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3 1/2 pounds fresh fava beans, shelled (4 cups)

2 garlic cloves, smashed

2 teaspoons finely chopped thyme

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 cup extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

Twenty-four 1/2-inch-thick slices of Italian bread

lemon wedges, for serving

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