Edamame and Ricotta Toasts

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3 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Yields: 3 ricotta toasts and 1 1/2 tablespoons edamame mixture each
  • Start to Finish: 25 mins
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Edamame and 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
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
Directions
  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.
  2. 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.
  3. 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.
Nutrition Facts (Edamame and Ricotta Toasts)
    Per serving:
  • 133 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 5 mg chol.,
  • 372 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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