Smashed Edamame Toast
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
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.