Edamame and Pea Bruschetta

Ingredients:

• 1 cup shelled edamame (soybean)
• 1/2 cup frozen peas
• 1 garlic clove, minced
• 2 scallions, chopped
• 1/4 cup packed basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated parmesan cheese
• Salt and fresh ground black pepper
• Baguette, cut into slices and toasted

Instructions:

1. Bring a medium saucepan of water to a boil, add about 1/2 tablespoon of salt and the edamame, cook for 4 minutes then add the peas and cook for another minute.
2. In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking.
3. Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside.
4. Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto.
5. Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper.
6. Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.

https://www.inspiredtaste.net/3795/edamame-and-pea-bruschetta/

Tomato Basil Bruschetta

Ingredients:

• 6 Roma tomatoes (diced)
• 1/2 cup red onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup fresh basil (chopped)
• 1/4 cup extra virgin olive oil
• 2 tbsp Balsamic Vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese (grated)

Instructions:

1. Combine the first 8 ingredients in a large bowl.
2. Sprinkle the parmesan cheese on top.
3. Serve on toasted bread

https://whitneybond.com/whats-for-a-side-tomato-and-basil-bruschetta/