Edamame-tomato bruschetta

Total Time
30 min
10 min
0 min
It's hard to beat crunchy toasts buried beneath flavorful toppings. Bruschetta is always a party crowd-pleaser. Here, pureed edamame, or fresh soybeans, provide a creamy base on which the diced tomatoes can stick, which makes for easier eating. Don't skip the step of letting the diced tomatoes stand after seasoning. This helps them release some of their juices, which get incorporated into the edamame puree, and gives the topping a less watery texture that keeps the toasted bread from getting soggy. Sprinkle each bruschetta with thinly sliced fresh mint or basil, minced rosemary, or a pinch of fresh thyme leaves.


Fresh tomato(es)

¾ pound(s), cut into small dice

Table salt

¾ tsp

Black pepper

½ tsp

Edamame (shelled)

1½ cup(s), frozen

Extra virgin olive oil

2 Tbsp

Whole wheat bread

12 slice(s), (1/2 inch), Italian variety, or whole-grain Italian bread, toasted


1 item(s), cut into wedges


  1. Stir together tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Let stand until tomato juices are released, about 20 minutes. Drain tomatoes in sieve set over small bowl; reserve juice.
  2. Cook edamame according to package directions. Drain and let cool.
  3. Combine edamame, 1/3 cup reserved tomato juice, 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in food processor and process until it forms coarse puree, adding a little tomato juice or water if mixture seems dry.
  4. Spread rounded tablespoonful edamame puree on each toast and top evenly with tomatoes. Drizzle remaining 1 tablespoon oil over tomatoes and serve with lemon wedges.
  5. Per serving: 2 bruschetta