Edamame & Ricotta spread with thinly sliced radishes, mint, and sea salt on toasted bread. Ready for snacking in about 10 minutes!
Ingredients
16 ounces frozen shelled edamame
8 ounces ricotta
¼ cup extra virgin olive oil + more for brushing the bread
⅓ cup fresh lemon juice
¼ cup fresh mint leaves + more for garnish
1 teaspoon kosher salt
¼ teaspoon fresh black pepper
6 - 8 radishes, thinly sliced
sea salt, for sprinkling
1 loaf of crusty bread, sliced (I used baguette)
Instructions
Defrost the edamame according to the package directions. Add the defrosted edamame, ricotta, ¼ cup olive oil, lemon juice, ¼ cup mint leaves, salt, and pepper to the bowl of a food processor and process to your desired consistency.
Heat a grill pan or heavy bottomed skillet over low heat. While the pan is heating, brush both sides of each piece of sliced bread with olive oil. Working in batches, place the bread in the pan and weigh down with a smaller lid or plate (this is done so that the full surface of the bread comes into contact with the pan). Let the bread sit for 2 - 3 minutes. Remove the lid or plate, flip the slices of bread and place the lid/plate back on top and allow the slices to sit for another 2 - 3 minutes.
Top the toasted slices with the edamame spread, a few sliced radishes, a drizzle of extra virgin olive oil, sprinkle with some torn mint leaves and sea salt. Serve and enjoy!
Recipe by at https://hapanom.com/edamame-radish-crostini/