Woohoo...local fava beans have hit the market. I adore fresh fava beans, even though they can be a bit of work, they are worth it and they really shine in this simple, yet totally scrummy, appetizer. Enjoy these with a cold glass of buttery chardonnay, the perfect foil to the equally buttery fava beans. —The Cautious Vegetarian
Preheat the oven to 350 F. Lightly brush both sides of the baguette slices with olive oil. Place on a cookie sheet and bake until lightly browned, about 10 to 12 minutes, turning them once during baking. Remove from the oven and set aside.
Peel the fava beans, discarding the pods. Boil the beans in water until tender, about 3 to 4 minutes (maybe a bit longer if the beans are large). Drain the beans and let them cool slightly. When cool enough to handle, peel the skins off them. You should end up with about 2 cups of beans.
Place the beans in your blender or processor. Add the lemon juice, thyme and salt and pepper. Puree until fairly smooth. Add the crème fresche and pulse until just blended.
To serve, spread the bean mixture onto the bread slices.