Everywhere I look, I’m seeing green. With the abundance of rain we’ve received recently in the San Francisco Bay Area, all of those brown hills have turned green (50 shades of green as my husband jokes).
In the morning, the fog hangs around the tops of the hills and it reminds me of the rolling pastures in Ireland. By late morning, the fog lifts, the sun shines, and it’s nothing but blue skies. I’m loving this time of year!
I think spring is quite possibly the most inspirational season for cooking, at least it is for me. Everything is new, fresh, and so vibrant! So this dish is obviously the result of the influencing colors popping up everywhere!
This edamame and ricotta spread is topped with thinly sliced radishes, mint, and sea salt. The combination of flavors are delicate, yet complex – it’s certainly not a one note tune. Spread across a perfectly toasted piece of baguette, and you’ve got one incredible crostini! Oh and did I mention that it only takes about 10 minutes to make?!
Give the edamame and ricotta dip a try on toasted or grilled bread, crackers, or as a dip for more veggies!
- 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)
- 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!
This looks so yummy, Kathleen! It’s such a great way to get some greens in, plus I love edamame and radishes! <3
Thank you my dear. The edamame and radishes made a nice color contrast too 🙂
I love the vibrant colour of this dish! Beautiful. Can’t believe it only takes 10 minutes and plus my favourite edamame in it!! Yummm
That’s one of the things that draws me to ‘spring dishes’ – I get so inspired by the colors of the season!
I’m seeing 50 shades of white out my window because it snowed Monday! UGH!! At least I have your bright and cheery crostini recipe to make me forget about NH winters and dream about the green Springtime that’s right around the corner 🙂
I love the snow and NH for that matter (such a gorgeous place)! Although I don’t know if I could handle snow in April 😉 That being said, I’m sure you’ll be smiling this summer when most of the country is frying. Everyone gets their turn I suppose 🙂 xo!
This is so pretty Kathleen! I now live in the Texas’ Rio Grande Valley in a subtropical climate after 22 years in New Mexico… I’m not sure if we have spring or not, but this dish looks so appealing, and my mint in the garden looks so healthy. I pinned it!
Ooo… I wish I had fresh mint and the like. Unfortunately my thumb is so brown I’ve killed a cactus and bamboo! 😛
I love spring and I absolutely love this crostini, girlfriend! I’m totally jealous of your Ireland and San Francisco visions!
You should come out to SF for a visit! 🙂
Spring is definitely my favorite season – I just can’t get enough of all the fabulous produce! LOVE these crostini, Kathleen!! The whipped edamame and ricotta sounds amazing and the colors are just perfect! Spring eats for sure! Cheers, girlfriend! 😉
I’m totally with you! I just wish spring lasted a little longer.
You’ve really made me envious with your description of the weather over there, Kathleen! Here, it’s cold and damp in the morning and, erm, slightly less cold and damp in the afternoon! Roll on summer!
But looking at such a beautiful, delicate spring appetizer is definitely cheering me up. This is just my kind of thing. Absolutely gorgeous in every way!
Here’s hoping that warm summer weather comes your way soon! xo 🙂
we are also having so much rain here, but there is nothing green. Spring hasn’t arrived here yet! But this gorgeous and spring-y crostini is good enough to make me happy. Can’t wait to try this beauty!
You know what they say… ‘April showers brings May flowers’ 🙂 Here’s hoping you see some blooms soon!
Kathleen, I never truly appreciated spring until I moved somewhere with long winters–now the earliest hint of spring gets me so excited! Not only for warmer days but for the prettiest spring produce. These crostini are beautiful and I love how simple they are to prepare!
Spring has always been my favorite season, but I must say… since moving to CA I do miss the distinct change of seasons. Spring is definitely here – but there’s something particularly special about the season when you’ve had a true winter 😉
I miss SF!!! Spring is one of my fave seasons for the produce! this is the prettiest edamame radish crostini EVER!!! LOVE!
Thanks Alice! If you’re ever back in the SF area you’ll have to let me know – show me some of your favorite food spots 🙂
This is so gorgeous Kathleen! I have been meaning to make a radish crostini for my hubb who loves radish. Pinned! Adore the pictures… Perfect!
Thank you my dear! I hope your hubs enjoys them!