1. Preheat the oven to 180°C (360°F). Line two baking trays with baking paper.
2. Arrange the baguette slices on a tray and drizzle a little olive oil over each slice. Sprinkle with a generous amount of salt and bake for 8–10 minutes, or until golden. Set aside to cool.
3. Blanch the podded broad beans in a saucepan of boiling water for 3–4 minutes until tender. How much time they need will depend on their size – young ones will take not much time at all. Drain and refresh in cold water.
4. Place the beans in a small food processor or Thermomix mixing bowl, along with the garlic, lemon and herbs. Process for 2 minutes until fairly smooth. (In a Thermomix it won’t take as long: 15 sec/speed 8 should do it, then scrape down and repeat if necessary to achieve a fairly smooth consistency.)
5. Stream in enough olive oil to create a smooth, spoonable dip. (In a Thermomix, mix on speed 4, slowly adding olive oil.) Season to taste. Transfer to a serving bowl and set aside. Refrigerate if not using immediately.
6. Spread the baguette pieces with the broad bean dip and top with some ricotta. Drizzle with olive oil, season with salt and pepper and serve.