Prep Time: 20 min
Total Time: 20 min
Yield: 3
As the weather warms up, it’s the perfect time to enjoy fresh, seasonal produce. Broad beans, in season during spring and summer, are packed with protein and fiber—and they pair beautifully with creamy ricotta.
For this dish, whip fresh ricotta with lemon zest and olive oil, then top with tender cooked broad beans. Serve on toasted bread and finish with fresh dill for a bright, herbaceous touch.
The result is a lovely balance of flavors and textures: creamy, tangy ricotta; hearty, slightly nutty broad beans; and the fresh lift of dill. It’s perfect as a light lunch or a simple, elegant appetizer to share.
1 cup fresh ricotta
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1 cup cooked and shelled broad beans
Extra olive oil for drizzling
Flaky sea salt for sprinkling
Fresh dill for garnish
Edible flowers for garnish
4 slices of baguette, toasted
In a food processor, add the ricotta, olive oil, lemon juice, salt, and pepper. Process well until everything is fully combined and the ricotta is whipped and smooth.
Spread the whipped ricotta onto a plate or serving platter.
Sprinkle the cooked and shelled broad beans on top of the whipped ricotta.
Drizzle with olive oil and sprinkle some flaky sea salt on top.
Garnish with fresh dill and edible flowers.
Serve with toasted baguette slices on the side.
