ricotta and edamame crostini
I’m back, I’m married, and I’m not ashamed to say that I have the greatest friends and family (including husband, whoa) in the world. Thanks to them, I had a blast. Best day of my life so far.
Now that we’ve returned, we’re back to the usual cooking and cleaning and working and studying. Not as fun as planning the biggest party of my life, but it feels good to settle back in.
explanation of what is in that photo above, and how to make it:
sliced not-too-dense, not-too-soft bread (I used a baguette)
extra virgin olive oil
fresh ricotta cheese
lemon zest
fresh or frozen edamame, shelled and cooked in boiling salted water
for the dressing:
6 garlic scapes (found at CSAs and farmers markets)
2 handfuls of cilantro (basil would’ve been good too)
2-3 tablespoons of fresh lemon juice
salt and black pepper
3-4 tablespoons of extra virgin olive oil
Toast bread in the oven or toaster oven until barely browned. Drizzle on some olive oil.
Combine ricotta with lemon zest. Smear on each slice of bread.
To make the dressing, combine garlic scapes, cilantro, lemon juice, salt, and pepper in a food processor until finely chopped. Drizzle in olive oil. Add dressing to edamame. Top crostini with edamame. Finish with a sprinkle of salt.
