Pickled Jalapeno Edamame Toast
Ingredients
Edamame spread
- 12 oz frozen edamame
- 3-4 tbsp pickled jalapenos
- 2 tbsp pickling juice
- 1 scallion
- 1 clove garlic
- Zest and juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/3 cup fresh cilantro leaves
Seed mix
- 1/4 cup hemp hearts
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 3 tbsp ground flaxseeds
- 3 tbsp toasted sesame seeds
Garnishes
- Whole wheat sourdough bread
- Microgreens
- Togarashi
- Extra virgin olive oil
Preparation
Thaw or cook the edamame according to package instructions.
In a food processor, combine the edamame spread ingredients and blend until smooth, adjusting salt to taste.
In a separate bowl, mix together the seed mix ingredients.
Toast the sourdough bread until golden.
Spread the edamame mixture onto the toasted bread slices.
Top with the seed mix, microgreens, and Togarashi.
Drizzle with extra virgin olive oil if desired and serve immediately.
