Photo: Iain Bagwell; Styling: Victoria Cox
Give bruschetta a little kick by topping with pureed edamame and shrimp tossed in lemon zest.
How to Make It
Step 1
Bring a saucepan of lightly salted water to a boil. Add edamame and cook until soft but not mushy, 4 to 5 minutes. Drain and let cool slightly.
Step 2
Pulse edamame, 2 Tbsp. olive oil, 1/2 tsp. 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 Tbsp. olive oil and lemon zest. Season with salt and pepper.
Step 3
Place a rack 4 to 5 inches from heat source and preheat broiler. Brush bread slices with remaining 1 Tbsp. oil and sprinkle with salt. Spread in a single layer on a baking sheet. Broil until bread turns golden, watching carefully to prevent burning, 1 1/2 to 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.
You May Like