This quick and simple smashed edamame toast is loaded with healthy veggie protein!
When I started my food blog, I made a promise to myself that I would never do a post on avocado toast. Not that I don’t love it (who doesn’t?) but it’s just so trendy, and do you really even need a recipe? Mash avocado with salt and lemon or lime juice. Spread on toast. There you go.
But even though I’ll never officially post avocado toast, in real life we eat it all the time. It’s one of my favorite easy weeknight dinners paired with good quality store-bought soup. (Tip: it goes especially well with carrot ginger.)
In the last few weeks we’ve sort of OD’d on avocados, though. I bought a whole bunch of them at Trader Joe’s and we raced to eat them before they went bad. I think everyone, even Owen, is a little bored with them.
It was time to expand our smashed toast horizons. And now it’s time to expand yours too!
This smashed edamame toast with ricotta and Parmesan is rich, creamy, and–best of all–loaded with healthy veggie protein. It takes all of 10 minutes to whip together, and you could absolutely serve it as a dip if that’s how you want to roll.
I mean, is this not begging for some pita chips or what? ↓↓↓
But today we’re talking toast. Once you’ve got the edamame puree made, all you do is spread an absurdly large amount on thickly sliced whole grain toast. Garnish however you like. I fancied mine up with extra edamame, lemon zest, cracked black pepper, Parmesan, and micro greens, but I’m happy to report it’s just as delicious completely unadorned.
With all those toppings, this piece was sort of a fork-and-knife situation, which I happen to love! I’m one of those weird people who secretly enjoys eating my pizza that way. But don’t tell–I think that could get me kicked out of the state of New York. ?
- 2 cups frozen shelled edamame
- 1 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, chopped
- Zest of 1 lemon plus 2 tablespoons juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 slices whole grain toast
- Parmesan shavings, extra edamame, lemon zest, and micro greens, for serving (optional)
- Bring a small pot of water to a boil. Add the edamame and cook until tender but still bright green, about 4 minutes. Drain and rinse under cold water. Transfer the edamame to a food processor and add the ricotta, parmesan, parsley, garlic, lemon zest and juice, salt, and pepper. Puree until smooth. With the motor running, drizzle in the olive oil. If the mixture is too thick, blend in up to 1/3 cup of water.
- Spread the edamame puree on toast, garnish as desired, and serve.
Could you use cottage cheese instead of ricotta?
Lucy Baker says
I haven’t tried it, but I think it would work. It might be a bit more tangy. I think cottage cheese has a bolder flavor than ricotta.
Peter Block says
I definitely need to try this as a sandwich. I always like the idea of making like a paste and reserving some of that ingredient for texture and look.
This looks amazing! At first glance I thought I was dealing with avocado (before I read the title, ha), but this is brilliant!
Beautiful color! Definitely perfect for spring. I thought it was avocado at first too 🙂 I love the addition of extra edamame, lemon zest, and the microgreens.
Sara Lehman says
This looks incredibly yummy! I love ricotta anyway I can get it!!
Marsha | Marsha's Baking Addiction says
This toast topping sounds and look so scrumptious! A perfect breakfast or lunch!