Edamame-Chive Toasts with Ricotta and Goat Cheese
The toasts are versatile: any herbed oil would work, and sweet peas or cherry tomatoes would be a delicious substitute for the edamame. The brightness of the lemon makes these toasts taste like springtime, but they’re also a perfect way to end a day in the snow.
- 8 slices ciabatta bread
- salt and pepper
- 1 Tbsp chopped parsley, plus some for garnish
- 1 Tbsp chopped basil
- 2 Tbsp lemon juice, according to taste
- zest of one lemon
- 1.5 cup frozen shelled edamame, thawed
- 4 Ounce ricotta cheese
- 4 Ounce goat cheese at room temperature
- chive olive oil (or other herbed olive oil)
- crushed red pepper
- Char the bread on both sides on a grill. Brush one side of the charred bread with the chive oil. In a small bowl, combine the goat cheese and ricotta with a dollop of chive oil.
- In a small food processor, pulse the edamame a few times so it’s chopped but not pureed. Add it to a bowl with the lemon zest, lemon juice, a drizzle of chive oil, a pinch of salt and pepper, and red pepper flakes to taste. Stir in the fresh herbs (reserving a little bit of parsley for garnish).
- On each piece of oiled toast, smear some of the cheese mixture and then spoon some of the edamame mixture on top. Drizzle lightly with more oil and top with fresh cracked pepper and sprinkle with parsley.
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