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