I found this recipe over on Bon Appetit. From the moment I saw the image of crisp green snap peas piled high upon a creamy, cheese covered toast I knew this recipe was meant for me. Like a gift, sent from the food gods.

This toast showcases summer at its finest. The vast majority of it is no-cook, simply chop up some things and mixed them together and then pile on bread. The brightness of the crunchy peas works perfectly with the subtleness of the creamy beans, they're then dressed with a zippy vinaigrette with loads of fresh dill and topped off on a decadent cheese topped garlic bread. It makes a lovely afternoon snack, or lunch, or dinner.

serves 4

Dilly Beans and Peas on Ricotta Toast

1½ cups ricotta or cottage cheese

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

Using a spatula, mix 1½ cups ricotta and ½ tsp. salt in a medium bowl to break apart the curds until ricotta is smooth and spreadable. Don't be afraid to get aggressive. Finely grate zest of half a lemon into ricotta and stir to combine.

Cut lemon in half and squeeze juice into a large bowl. Whisk in 2 Tbsp. white wine vinegar, 2 tsp. Dijon mustard, 1 tsp. salt, and ¾ tsp. pepper. Whisking constantly, slowly stream in ¼ cup olive oil until dressing thickens slightly and no longer looks oily. You want to add the oil gradually so that your mixture will be creamy and emulsified.

Trim 4 scallions and slice thinly crosswise. Add to bowl with dressing and stir to combine.

Trim ends of 8 oz. sugar snap peas and pull off and discard the strings that run along their seams if they seem tough (you can use your fingers if a knife seems intimidating). Cut snap peas on a diagonal into ½" pieces (about the size of your beans) and add to bowl.

Finely chop ½ cup dill sprigs and add to bowl.

Drain and rinse 14.5 oz. cannellini, navy, or gigante beans in a fine-mesh sieve, then add to bowl with dressing. Toss until well coated. Taste and adjust seasoning, adding more salt if needed.

Cut 4 slices of crusty bread in half (this just makes the whole thing easier to eat). Heat 2 Tbsp. olive oil a large skillet over medium until shimmering, about 1 minute. Reduce heat to low. Cook 4 slices of bread in a single layer until golden brown and crisp on the underside, 5–7 minutes (it will seem like a while—be patient). Transfer bread fried side up to a plate so that it stays crispy. Repeat with remaining 2 Tbsp. oil and 4 slices of bread. (Why only fry one side of the bread? The side that gets the topping needs to be sturdy enough to support the cheese and vinaigrette without sogging out, but the flip-side can stay soft and easy to eat—it's the best of both worlds.)

Rub the fried side of each slice of bread with 1 garlic clove; season with a little more salt.

Divide ricotta mixture among toasts. Spoon peas and beans over. Don't leave any vinaigrette behind: Divide any leftovers among toasts.

Serve and enjoy!