How to Make It
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.
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.
Spread the ricotta mixture on the crostini, spoon the lima bean salad on top and serve.