Lima bean puree and pecorino romano crostini
Just add bubbly: Mix-and-match recipes you can make ahead for an elegant holiday cocktail party.
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 magazine@globe.com. 
