• Facebook - White Circle
  • Twitter - White Circle
  • Pinterest - White Circle
  • Instagram - White Circle
  • LinkedIn - White Circle

© 2018-2020 Rising Phoenix International |  Website designed by  GB Graphix, LLC

 | designed by  | |

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

ingredients

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

French baguette 

directions

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.