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. Slideshow: More Bean Recipes 

Lima Bean and Ricotta Crostini
Photo: © Con Poulos
Total Time:
30 mins


  • 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


  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.

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