Prep Time
10 Mins
Cook Time
5 Mins
Yield
Serves 4
Photo: Kate Sears; Styling: Gerri Williams

How to Make It

Step 1

Preheat grill to medium. Place edamame in a colander and rinse under hot tap water to defrost. Drain well on paper towels.

Step 2

Oil grill, place bread on grates and cook until lightly toasted on both sides, turning once, about 1 minute total. Brush one side of each bread slice with olive oil and rub with garlic. Spread ricotta over garlic-rubbed sides; top with edamame. Sprinkle mint over bruschetta, season lightly with salt and serve immediately.

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