I always seem to struggle with lunch. I am so bored of the usual sandwiches and soup. When I got my new Rachel Ray Magazine and I saw this recipe and thought, now that would make a great lunch!
It not only made a great lunch but it would be a great appetizer for a cocktail party!
What you need,
1 cup frozen shelled edamame
1/3 cup fresh grated Parmesan cheese
4 tbsp. extra virgin olive oil
1 tbsp. fresh squeezed lemon juice
Salt and Pepper
2 tbsp. fresh basil leaves, chopped
1 large baguette, cut into 1 inch slices, toasted
Boil the edamame in a pot of salted boiling water for 5 minutes, until tender, then drain.
Add the edamame to your food processor along with the Parmesan cheese, olive oil and lemon juice. Process until smooth and season with salt and pepper to taste.
Spread the edamame mixture onto the toasts and sprinkle with the basil.
Man this bruschetta is GOOD‼ It is so nice and fresh tasting, great texture.
It is easily transportable and lasts a couple days in an airtight container in the fridge.
Recipe from Rachel Ray Magazine