Grilled Bruschetta with Ricotta and Edamame

Ingredients

• 8 slices bread country-style
• 1.5 cups edamame frozen shelled
• 1 tablespoon mint leaves fresh finely chopped
• 1 clove garlic peeled
• 2 tablespoons olive oil 
• 1.3 cups part-skim ricotta 
• 4 servings salt 

Equipment

• paper towels
• grill
• colander

Directions

1. Preheat grill to medium.
2. Place edamame in a colander and rinse under hot tap water to defrost.
3. Drain well on paper towels.
4. Oil grill, place bread on grates and cook until lightly toasted on both sides, turning once, about 1 minute total.
5. Brush one side of each bread slice with olive oil and rub with garlic.
6. Spread ricotta over garlic-rubbed sides; top with edamame.
7. Sprinkle mint over bruschetta, season lightly with salt and serve immediately.