Edamame & Ricotta Toasts

By á-10360

Edamame & Ricotta Toasts will make the most delicious addition to any holiday or party appetizer spread. These toasts also make a great 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.

Ingredients

• 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

Step 1

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.