Best Lima Bean Crostini With Ricotta Recipes

Lima-Bean Crostini image

Yield Makes 8 servings

Number Of Ingredients 8

1 (1-pound) box frozen lima beans
2 cups extra-virgin olive oil
2 whole dried red peppers
1 6-inch stalk rosemary
2 garlic cloves, thinly sliced
Juice of 1 lemon
Salt and black pepper to taste
1 baguette

Steps:

Soften the beans in simmering water for about 2 minutes. In another pan, heat the oil, red peppers, rosemary, and garlic over medium-low heat until the rosemary starts to sizzle. Turn off heat. Drain the beans well, add them to the pan, and let soak in the oil for 30 minutes. Remove the rosemary leaves from the stalk; discard the stalk and 1 of the red peppers. In a blender or food processor, puree the beans, oil, garlic, rosemary leaves, lemon juice, and the remaining red pepper. Add the salt and black pepper. Drizzle with more extra-virgin olive oil and serve with crostini.
Slice a baguette into 1-inch slices. Drizzle with olive oil, salt, and black pepper to taste. Bake in a 375°F oven until crisp and just browned.

Lima-Bean Crostini with Ricotta image

Provided by Martha Stewart

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 5 g, Protein 12 g, SaturatedFat 5 g

Ricotta Crostini image

Provided by Martha Stewart

Time 25m

Yield Makes about 12

Number Of Ingredients 7

1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)

Steps:

Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

Fresh Ricotta and Fava Bean Bruschetta image

Yield Makes 8 (appetizer) servings

Number Of Ingredients 6

1 1/2 cups shelled fresh fava beans (from about 1 1/2 pounds) or 1 1/2 cups frozen baby lima beans
8 4x3x1/2-inch slices country-style bread, cut in half crosswise
8 garlic cloves, cut in half crosswise
15 ounces fresh ricotta cheese or whole-milk ricotta cheese
Extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.