Dilly Beans and Peas on Ricotta Toast
Ingredients
- 1½ cups ricotta
- 1½ tsp. kosher salt, divided, plus more
- 1 lemon
- 2 Tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. freshly ground black pepper
- ½ cup extra-virgin olive oil, divided
- 4 scallions
- 8 oz. sugar snap peas
- ½ cup dill sprigs
- 1 14.5-oz can cannellini, navy, or gigante beans
- 4 1"-thick slices crusty bread
- 1 garlic clove
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