Cucumber Toasts with Edamame Spread

Name: Cucumber Toasts with Edamame Spread
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups shelled edamame beans; 1/2 cup fresh tender herbs, such as parsley, dill, cilantro, or mint (stems removed); 1/2 teaspoon red pepper flakes; 1/2 teaspoon Diamond Crystal kosher salt (plus more to taste); 1/4 cup white wine vinegar; 6 tablespoons extra-virgin olive oil (plus more as needed); 3 medium cucumbers (thinly sliced); 1/2 cup fresh dill (finely chopped); 1/4 cup fresh mint leaves (torn); Diamond Crystal kosher salt; 1 large lemon (for zest and juice ); 1/4 cup hazelnuts; 1 teaspoon each of coriander seeds, fennel seeds, cumin seeds; 1 teaspoon Diamond Crystal kosher salt; 1 cup alfalfa sprouts; 4 large slices of sourdough bread (toasted)

Instructions

Prep:20minCook:5min

These toasts are filling, plant-based, light and refreshing and so incredibly simple to make. I usually prep the ingredients for a hearty lunch I can have all week, but it also works supremely well as a light summer dinner for those times when you can't even fathom turning on the stove. PS, this edamame spread you will see quite a few times on my blog, and it's part of my upcoming cookbook! If you like this recipe, plesae consider preordering the book (linked in the blog post!).

Updated at: Thu, 21 Nov 2024 19:03:33 GMT