Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 8 Ratings

Instead of (or alongside!) a classic tomato bruschetta recipe, serve these fresh ricotta toasts topped with smashed peas and edamame. This ricotta recipe will be a hit at your next cocktail hour or potluck.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
8
Yield:
3 ricotta toasts and 1 1/2 tablespoons edamame mixture each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

133 calories; fat 4g; cholesterol 5mg; saturated fat 1g; carbohydrates 20g; mono fat 1g; insoluble fiber 3g; sugars 3g; protein 7g; vitamin a 388.7IU; vitamin c 5.3mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 40.3mcg; sodium 372mg; potassium 79mg; calcium 40.4mg; iron 0.5mg.
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