Holiday Style Issue

Lima bean puree and pecorino romano crostini

Just add bubbly: Mix-and-match recipes you can make ahead for an elegant holiday cocktail party.

By Adam Ried
November 28, 2010

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Creamy Lima Bean Puree and Pecorino Romano Crostini Makes 2 cups puree

Two cups puree is enough for about 48 crostini. Make your own (slice a thin loaf and toast) or buy the prepackaged kind.

1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil

1 pound frozen baby lima beans, cooked and cooled

1 shallot, minced

2 teaspoons chopped fresh oregano

2 tablespoons chopped fresh parsley

Salt and pepper

About 4 dozen crostini

About 4 dozen slender ribbons pecorino Romano cheese, shaved with a vegetable peeler, to top crostini

In a measuring cup, combine the lemon juice, oil, and 3 tablespoons hot water, and set aside.

In a food processor, puree the lima beans, shallot, oregano, parsley, 3/4 teaspoon salt, and pepper to taste until smooth, about 30 seconds, then scrape the sides of the bowl. With the feed tube open and the motor running, add the lemon-oil mixture in a slow, steady stream; continue to process for 1 full minute, stopping to scrape the sides of the bowl if necessary. Scrape the mixture into a small bowl, cover, and let stand at room temperature for flavors to develop, about 30 minutes.

An hour before serving, spread 2 teaspoons lima puree on each of the crostini, then top with a ribbon of cheese.

MAKE AHEAD: Prepare the puree up to 2 days in advance (store covered in the refrigerator), but shave the cheese and assemble no more than 1 hour before your party.

Adam Ried writes the Globe Magazine’s Cooking column. Send comments to