Grilled Bruschetta with Ricotta and Edamame

Grilled Bruschetta with Ricotta and Edamame Recipe
Photo: Kate Sears; Styling: Gerri Williams
Grilled Bruschetta with Ricotta and Edamame is a fun and easy dinner treat! Add volume to the meal with sliced tomatoes or a spinach salad on the side.

Yield:

Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 476
Fat 19 g
Satfat 6 g
Protein 23 g
Carbohydrate 53 g
Fiber 6 g
Cholesterol 24 mg
Sodium 754 mg

Ingredients

1 1/2 cups frozen shelled edamame
8 slices country-style bread
2 tablespoons olive oil
1 clove garlic, peeled
1 1/4 cups part-skim ricotta
1 tablespoon finely chopped fresh mint
Salt

Preparation

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.

Note:

August 2012
Also featured in: Back to School Special, All You, None 2014;
My Notes

Only you will be able to view, print, and edit this note.

Add Note