3Tbspextra-virgin olive oildivided (2 Tbsp and 1 Tbsp)
1Tbspfresh lemon juice
1/4tspsalt
1/4tspground black pepper
1eachtomatoes
1/4cuppitted nicoise olives
1/2cuproasted red peppers
1eachwhole wheat baguette
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Instructions
Dice tomatoes, red pepper and olives. In a bowl, combine the edamame (found in the freezer section of most grocery stores), diced tomato, red pepper, olives, basil, extra virgin olive oil, lemon juice. Salt and pepper to taste.
Slice the baguette at an angle and brush each slice with extra virgin olive oil. Grill the bread slices on a BBQ, a hot pan on the stove, or under the broiler until lightly browned.
Serve ¼ cup of the edamame salsa on each piece of toasted bread (crostini).
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Notes
This recipe can also be served on endive leaves for those looking to skip the bread. Rinse the endive and pull the leaves apart creating a small scoop. Add ¼ cup of the edamame salsa to each leaf.Portion: 1/4 cup each of edamame mix for endive or crostini