I am always searching for healthy, seasonal appetizers that are bursting with flavor. My Lemony Lima Bean & Ricotta Crostini are just that—and more. Crisp slices of baguette topped with dreamy ricotta cheese and a lovely green topping of buttery lima beans, tart lemon juice, fresh thyme and Parmesan cheese. A scrumptious vegetarian appetizer that is sure to compliment any springtime menu!
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Lemony Lima Bean & Ricotta Crostini
Ingredients:
- 1 baguette, sliced into ½ inch slices
- Extra virgin olive oil
- Whole milk ricotta cheese
- 2 cups frozen lima beans, thawed and warmed
- 1 Tablespoon fresh thyme leaves, roughly chopped
- Juice of 1 lemon
- ¼ cup shredded Parmesan cheese
- Salt & Pepper
- Crushed red pepper flakes
Directions:
- Preheat the oven to 400 degrees. Place the baguette slices on a parchment-lined baking sheet. Drizzle each slice of bread with a touch of olive oil. Bake the bread slices in the preheated oven for 12 minutes.
- Combine the warmed lima beans, fresh thyme, lemon juice and Parmesan cheese in a mixing bowl. Season with ¼ teaspoon salt and a grinding of fresh pepper. Also, place a pinch of crushed red pepper flakes in the mixture. Toss to combine.
- Spread a teaspoon or so of ricotta cheese on each crostini. Top with some of the lima bean mixture. Serve room temperature.
Tagged: appetizer, baguette, crostini, fresh thyme, hors d'oeuvres, lemon juice, lemons, lima bean crostini, lima beans, olive oil, Parmesan cheese, ricotta cheese, snack, thyme, vegetarian
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