Lima-Bean Crostini with Ricotta
- 1 small baguette, cut into eighteen 1/2-inch-thick slices
- 4 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 peeled garlic cloves
- 2 sprigs rosemary
- 1 package (10 ounces) frozen lima beans
- 2 tablespoons lemon juice
- 1 cup whole-milk ricotta
To bring to a potluck, toast the bread and make the lima-bean mixture in the morning. Assemble the crostini at the party.
Preheat oven to 350 degrees. Place baguette slices on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 minutes. Rub warm slices with garlic cloves; let cool.
Meanwhile, place rosemary in a small saucepan of salted water and bring to a boil. Add lima beans and cook until tender, 7 minutes. Drain and transfer to a cutting board. Strip leaves from rosemary sprigs; roughly chop beans and rosemary and place in a medium bowl. Add 2 tablespoons each oil and lemon juice; season with salt and pepper.
Season ricotta with salt and pepper, then spread on crostini; top with lima-bean mixture.