Roasted Lemon Mint Pesto and Ricotta Tartines, Two Ways + Kale and Caramel

Preheat the oven to 450°F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the olive oil and roast for 15-17 minutes, until the juices are tacky and the lemons are beginning to caramelize.let cool for 10 minutes, then transfer to a small food processor or blender, add the remaining ¼ cup plus 2 tablespoons olive oil, the mint, nuts, salt, and if making savory version, garlic. Blend until you have a very lightly chunky pesto.For the pea and fava bean tartines, shell the fava beans and peas into separate bowls. Blanch the fava beans in boiling water for 1 minute then transfer to an ice bath. Pop the beans out of their skins.Melt the butter in a medium skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add the peas and beans and cook, stirring, until bright green and cooked to your liking, about 2-4 minutes. Set aside.Spread ricotta cheese onto the toasted bread and top with pesto.For the pea and fava bean tartines, top with warm peas and fava beans and sprinkle with hemp hearts for garnish.For blackberry tartines, top with 5-6 blackberries and sprinkle with hemp hearts for garnish.