Lima Bean and Ricotta Crostini

Food & Wine's Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy and creamy ricotta toasts.

  • Total Time:
  • Servings: 16

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  • 1 cup fresh ricotta cheese
  • 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • One 10-ounce package frozen lima beans
  • 2 tablespoons each finely chopped parsley and chives
  • 1 tablespoons finely chopped tarragon
  • 1 dried chile de árbol, finely chopped with seeds or 1/2 teaspoon crushed red pepper
  • Sixteen 1/2-inch-thick slices of baguette, toasted

How to make this recipe

  1. In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper.

  2. In a medium saucepan of salted boiling water, blanch the lima beans until tender, 2 to 3 minutes. Drain and cool under running water, then slip off the skins and transfer to a medium bowl. Add the parsley, chives, tarragon, chile and the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. 

  3. Spread the ricotta mixture on the crostini, spoon the lima bean salad on top and serve.

Contributed By Photo © Con Poulos Published November 2016

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1090472 recipes/lima-bean-and-ricotta-crostini 2016-09-22 Justin Chapple november-2016 recipes,lima-bean-and-ricotta-crostini 1090472