This pretty toast is healthy and tastes like a magnificent treat. It’s an awesome change of pace from hummus and works in any setting—make it delicate with edible flowers, endive, or sesame seeds. It’s an insouciant cook’s neon green dream. Since the only real prep work is blending up the ingredients, the hardest part for you is choosing which flower to place on each toast.

Ingredients (20 servings)

1 12-ounce bag frozen preshelled edamame, thawed (2 1⁄3 cups)

6 large basil leaves

1/2 cup olive oil

2 tablespoons rice vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 sesame baguette, cut into 1/4-inch- thick slices on the bias and oven-toasted with oil (see page 8)

1 endive, sliced 1/4 inch thick (optional)

Edible flowers (optional)

1 tablespoon black sesame seeds (optional)

Additional Information

  • Prep Time: 10m
  • Total Time: 15m

Instructions

  1. In a blender or food processor, puree the edamame, basil, oil, vinegar, lemon juice, salt, and pepper until supersmooth.
  2. Spread 2 tablespoons of puree on each toast. Top with any combination of endive, edible flowers, or sesame seeds (if using).

 

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.  Get your copy by clicking here!

by Josh and Brent

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