A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better. While we love mild, small cannellini beans, any kind of white canned bean (or even chickpeas!) would work great here. Just be sure they're not "low-sodium" or you'll be setting yourself up for an under-seasoned situation. Buy full-fat ricotta—it's creamier and flavorful than its low-fat counterparts. And once you've piled the beans on the bread, don't leave any of that mustardy, vinegary dressing behind: Drizzle it over your toasts to take full advantage of its zingy punch.
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What you’ll need
Measuring Cups
$18 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Spatula
$13 At Amazon
Medium Bowl
$29 At Amazon
Microplane
$17 At Amazon
Chef's Knife
$61 At Amazon
Cutting Board
$10 At IKEA
Large Bowl
$25 At Amazon
Whisk
$12 $10 At Amazon
Sieve
$16 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Using a spatula, mix 1½ cups ricotta and ½ tsp. salt in a medium bowl to break apart the curds until ricotta is smooth and spreadable. Don't be afraid to get aggressive. Finely grate zest of half a lemon into ricotta and stir to combine.
Step 2
Cut lemon in half and squeeze juice into a large bowl. Whisk in 2 Tbsp. white wine vinegar, 2 tsp. Dijon mustard, 1 tsp. salt, and ¾ tsp. pepper. Whisking constantly, slowly stream in ¼ cup olive oil until dressing thickens slightly and no longer looks oily. You want to add the oil gradually so that your mixture will be creamy and emulsified.
Step 3
Trim 4 scallions and slice thinly crosswise. Add to bowl with dressing and stir to combine.
Step 4
Trim ends of 8 oz. sugar snap peas and pull off and discard the strings that run along their seams if they seem tough (you can use your fingers if a knife seems intimidating). Cut snap peas on a diagonal into ½" pieces (about the size of your beans) and add to bowl.
Step 5
Finely chop ½ cup dill sprigs and add to bowl.
Step 6
Drain and rinse 14.5 oz. cannellini, navy, or gigante beans in a fine-mesh sieve, then add to bowl with dressing. Toss until well coated. Taste and adjust seasoning, adding more salt if needed.
Step 7
Cut 4 slices of crusty bread in half (this just makes the whole thing easier to eat). Heat 2 Tbsp. olive oil a large skillet over medium until shimmering, about 1 minute. Reduce heat to low. Cook 4 slices of bread in a single layer until golden brown and crisp on the underside, 5–7 minutes (it will seem like a while—be patient). Transfer bread fried side up to a plate so that it stays crispy. Repeat with remaining 2 Tbsp. oil and 4 slices of bread. (Why only fry one side of the bread? The side that gets the topping needs to be sturdy enough to support the cheese and vinaigrette without sogging out, but the flip-side can stay soft and easy to eat—it's the best of both worlds.)
Step 8
Rub the fried side of each slice of bread with 1 garlic clove; season with a little more salt.
Step 9
Divide ricotta mixture among toasts. Spoon peas and beans over. Don't leave any vinaigrette behind: Divide any leftovers among toasts.
Step 10
Serve and enjoy!
