All Recipes

Smashed Edamame Toast

10 Mins


1 Cup Frozen Shelled Edamame

1/2 Cup Ricotta Cheese

1/4 Cup Parmesan Cheese, freshly grated

1/4 Cup Fresh Parsley, chopped

1 Clove Garlic, chopped

1/4 Cup Fresh Lemon Juice (about 1 lemon)

1 Tablespoon Lemon Zest (about 1 Lemon)

1 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Black Pepper

2 Tablespoons Extra Virgin Olive Oil

4 Slices Martin’s Whole Wheat Potato Bread

Extra edamame, microgreens, lemon zest, and alfalfa sprouts, for serving

Serves: 4


Step 1

Bring a small pot of water to a boil. Add the edamame and cook until tender but still bright green, about 4 minutes. Drain and rinse under cold water.

Step 2

Transfer edamame to a food processor and add ricotta, parmesan, parsley, garlic, lemon juice, lemon zest, salt, and pepper. Blend until smooth. Slowly add the olive oil while continuing to blend. Check consistency; if mixture is too thick, add a bit of water and blend again to combine.

Step 3

Toast bread. Top with edamame mixture and garnish as desired, with extra edamame, microgreens, lemon zest, and alfalfa sprouts. Serve.