Place the chopped garlic into a small ramekin with the olive oil. Let the garlic infuse the olive oil while you prepare the topping.
Bring a pot of water to the boil and add beans. Bring to a simmer, then cook for about 4 minutes. Meanwhile prepare a bowl of icy cold water. When beans are cooked, drain and refresh in the bowl of cold water. Shell the beans (don’t be precious here; they will be mashed in the next step anyway) and discard shells. Dry beans with a paper towel.
Place beans in a bowl and crush with a fork. Stir through ricotta, salt, zest and herbs and mash to desired consistency. Season with freshly ground pepper.
Heat a grill plate on high heat (or use a grill pan). Brush bread on both sides with garlic-infused oil and grill for about 1 minute on each side until grill lines appear (you may need to press down on bread with a metal spatula to begin with). You can do this on the BBQ if need be.
To serve, dollop a spoonful of broad bean mixture on each piece of grilled bread. Top each with a basil leaf and drizzle with a little quality olive oil.