Edamame & Ricotta Toasts
Edamame & Ricotta Toasts will make the most delicious addition to any vacation or party appetizer spread. These toasts also make a fantastic after-school snack or lunch, and can be made into the main dish at dinner with an addition of a light side salad. Pureed edamame with garlic and basil is a perfect dip with the ricotta toasts.
- 2/3 cup frozen peas
- 1/2 cup frozen shelled sweet soybeans (edamame)
- 3 tablespoons lemon juice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 6 cloves garlic, sliced
- 1/3 cup snipped fresh basil or mint
- 24 1/4 inches whole grain baguette-style French bread slices, toasted
- 1/2 cup part-skim ricotta cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Preparation time 20mins
Cooking time 40mins
Adapted from bhg.com
Preheat broiler. In a small saucepan cook peas and edamame in boiling water about 10 minutes or until very tender; drain. Transfer to a food processor. Add lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and process until smooth, stopping and scraping down sides as necessary. Transfer mixture to a small bowl.
In the same saucepan heat oil over medium heat. Add garlic; cook and stir about 1 minute or until tender. Stir garlic mixture and basil into pureed edamame mixture.
To assemble, spread toasted baguette slices with ricotta cheese. Arrange on a baking sheet. Broil about 4 inches from the heat for 1 to 2 minutes or until ricotta is warm. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve ricotta toasts with pureed edamame mixture.