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Edamame and Ricotta Toasts

  • Makes: 8 servings
  • Start to Finish: 25 mins

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

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 ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 5 mg chol. ,
  • 372 mg sodium ,
  • 20 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 7 g pro.

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