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To prepare the fava beans, bring a pot of water to a boil and add a generous pinch of salt. Remove the fava beans from the pods and blanch the beans in the boiling water until they are crisp yet tender, 3 to 4 minutes. Transfer the beans to a bowl of ice water to shock them.
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Once the beans are cool, drain them and peel off the outer hull so you are left with the bright green bean. Place in a bowl.
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Heat a sauté pan over medium heat and add the olive oil. Sauté the white part of the ramps until they are softened, 2 to 3 minutes. Add the greens and continue to cook until wilted. Toss in the shucked fava beans and cook until heated through. Remove from the heat.
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Stir the lemon zest, parsley and mint and season with salt and pepper to taste. Set aside.
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Preheat a grill pan over medium heat.
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Brush each slice of the bread with olive oil and season with salt and pepper to taste. Grill the bread on both sides until golden brown and crisp.
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Spread each slice of grilled bread with the softened goat cheese.
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Spoon the vegetable topping on top of the cheese and sprinkle with the tops of the radishes. Serve the crostini at room temperature.
