- 1 cup frozen shelled edamame
- 1/3 cup grated Parmesan
- 7 tablespoons EVOO
- 1 tablespoon fresh lemon juice
- 12 baguette slices, toasted
- 2 tablespoons chopped basil leaves
Boil edamame in salted water 5 minutes; drain. In food processor, puree edamame, Parmesan, 4 tbsp. EVOO and lemon juice; season. Top toasts with spread, remaining EVOO and the basil.