Edamame & Shrimp Bruschetta

Salt & pepper
1-1/2 c. frozen shelled edamame
1/4 c. olive oil
1 clove garlic, minced
2 scallions, white and light green parts, chopped
2 T. lemon juice
1/2 lb. small cooked, peeled, deveined shrimp, chopped
1/2 t. lemon zest
8 slices whole-grain country bread, 1/2" thick
Fresh herbs, such as parsley, thyme, and/or chives, chopped (optional)

Bring a saucepan of lightly salted water to a boil. Add edamame and cook until soft but not mushy, 4-5 minutes. Drain and let cool slightly.

Pulse edamame, 2 T. olive oil, 1/2 t. salt, garlic, scallions, and lemon juice in a food processor several times until coarsely pureed. Add water, a tablespoon at a time, until puree just comes together. Toss shrimp with 1 T. olive oil and lemon zest. Season with salt and pepper.

Place rack 4-5 inches from heat source and preheat broiler. Brush bread slices with remaining 1 T. oil and sprinkle with salt. Spread in a single layer on a backing sheet. Broil until bread turns golden, watching carefully to prevent burning, 1-2 minutes. Flip bread and toast other side until lightly golden, another minute or so. Spread edamame mixture on oiled side of bread, top with shrimp and herbs, if desired, and serve.

Serves 4.

From All You magazine, March 2015, p. 46.