Edamame Hummus Bruschetta
Ingredients
- 1 cup Spring Mix Lettuce, washed
- 1 each Whole Wheat Baguette
for the hummus:
- ½ lbs Edamame Beans, pods only
- 1 cup Peas
- ½ bunch Parsley, washed
- ¼ cup Extra Virgin Olive Oil
- 3 T Lemon Juice
- 2 T Water
- To Taste Salt & Black Pepper
For the dressing:
- 2 tsp Lemon Juice
- 1 tsp Red Wine Vinegar
- 1 T Dijon Mustard
- ¼ cup Extra Virgin Olive Oil
- 1 T Parley, washed & chopped
- To Taste Salt & Black Pepper
For the bruschetta:
- 4 med. Tomatoes, small diced
- 1 small Red Onion, small diced
- 2 cloves Garlic, minced
- 2 T Fresh Basil, washed & chopped
- 2 T Extra Virgin Olive Oil
- 3 T Balsamic Vinegar
- To Taste Salt & Black Pepper
Method of Preparation
- Slice the whole wheat baguette into 1 inch slices. Place on sheet pan and drizzle with olive oil. In a 350 degree oven toast until golden brown.
- In a bowl mix together the diced tomato, garlic, diced red onion, minced garlic, balsamic vinegar, extra virgin olive oil, and fresh basil. Season with salt and pepper to taste.
- In a food processor or blender add the edamame, peas, lemon juice, olive oil, cilantro, and parsley and blend. Add water as needed to make a smooth paste. The consistency should not be runny. Season with salt and pepper to taste.
- In a blender add the lemon juice, red wine vinegar, Dijon mustard, parsley. With the blender running slowly pour the extra virgin olive oil through the feed tube. Season with salt and pepper taste.
- To assemble take a slice of the toasted whole wheat baguette and spread a table spoon of the edamame hummus. Top the hummus with a teaspoon of the bruschetta. Take the vinaigrette and lightly coat the lettuce. Take the lettuce and place on the bruschetta. Serve immediately.
