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.
Makes:3 ricotta toasts and 1 1/2 tablespoons edamame mixture each
Start to Finish:25 mins
Edamame and Ricotta Toasts
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.