Gray sent me this fab appetizer recipe last week.  Not certain where she discovered it.  I tweaked it a bit to suit my taste and found it quite wonderful…great for spring and summer with the additional lemon zest, lemon juice, and fresh herbs from the garden that I added.  Thank you Gray for sharing!

1 loaf rustic or Italian bread, cut into 1” x 1 1/2” pieces
1 Tbs olive oil for drizzling on bread

Zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
3 Tbs hot water
1 pound frozen baby lima beans, cooked and cooled
1/4 sweet onion, minced
1 Tbs chopped fresh oregano
2 Tbs chopped fresh parsley
1/8 t salt
1/4 t pepper
Wedge of Pecorino Romano cheese, shaved with a vegetable peeler in to thin ribbons

Preheat oven to 350°.
Place bread pieces on baking sheet.
Drizzle with olive oil.
Bake 12 minutes until crispy.
Remove from oven and place on serving tray.

In small bowl, combine lemon zest, lemon juice, oil, and water.
Set aside.
In food processor, puree lima beans, onion, oregano, parsley, salt, and pepper for 20 seconds.
Add lemon-oil mixture, and process 30 seconds until smooth.
Scrape mixture into a small bowl.
Cover, and let stand at room temperature for 30 minutes while flavors develop.

To serve, spoon lima bean mixture on top of crostini, and top with cheese shavings.

Lima bean mixture may be made several hours ahead and left at room temperature. Top crostini with mixture as close to serving time as possible.

Makes 40 pieces.