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