Edemame pest bruschetta
This is a different take on the classic tomato and basil bruschetta by going a completely different direction. This recipe was inspired from a dish at one of my favorite restaurants in Florida - Coconuts in Fort Lauderdale.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
4 Tbs Olive Oil (separated)
½ cup frozen shelled edamame
1 clove minced garlic
2 pinches of salt (separated)
½ Tbs red wine vinegar
½ Tbs Pine Nuts
2 cups of baby spinach
1. Add edamame, 2 Tbs olive oil, garlic and a pinch of salt to small food processor and blend until paste like consistency. Can be used immediately but for best results let marry for 10-20 minutes at room temperature (especially if using still frozen edamame).
2. Cut bread on the diagonal in ¾ inch thick slices.
3. Oil one side of the bread slices and toast on a grill or grill pan to desired doneness (can also be done in the broiler).
4. In a medium sauté pan, heat remaining oil over medium-high heat and toast pine nuts, stirring regularly to toast evenly (appx 3-4 minutes)
5. Add spinach, salt and vinegar to pan and sauté until spinach is wilted (appx 3-4 minutes)
6. Smear edamame pesto on to slices of sourdough bread
7. Top with generous amount of wilted spinach and pine nuts.
8. Serve immediately…..try not to drool.