Shell the beans and blanch them for 30 seconds in a pot of boiling water.

Pass them under cold water, then remove the outer skin: make a small slit with a knife along the edge and pop the bean out from its skin. Collect the beans in a bowl and drizzle with a tablespoon of extra virgin olive oil, salt, pepper and some chopped mint leaves.

Toast the bread slices.

Whip the ricotta with lemon zest, a tablespoon of olive oil and a tablespoon of grated pecorino, then season it with salt and pepper.

Smother the ricotta on the bread and spoon the beans on top. Drizzle with extra virgin olive oil and garnish with slivers of pecorino and fresh mint.