Arugula and Edamame Crostini

• 1 cup Shelled Edamame, Cooked
• 5 Tablespoons Olive Oil, Divided (plus Extra To Serve)
• 1- 1/2 cup Arugula, Packed, Divided
• 3 Tablespoons Grated Pecorino Cheese (Plus Extra To Serve)
• 1/4 teaspoons Lemon Zest
• 1/2 teaspoons Lemon Juice
• 1/2 teaspoons Salt
• 18 teaspoons Pepper
• 1 whole Baguette, Sliced
• 1 clove Garlic

1. Preheat oven to 350 degrees F with the oven rack in the center position.
2. Pulse edamame in a food processor until very coarsely chopped, then transfer half of the mixture to a large bowl.
3. Add 1/4 cup (4 tablespoons) oil, 1/2 cup chopped arugula, cheese, lemon zest and juice, salt, and pepper to edamame in processor and puree until smooth.
4. Add to the bowl.
5. Coarsely chop the remaining cup of arugula and gently fold into the edamame mixture.
6. Cut 16 diagonal slices (1/3 thick) from the baguette and put in a rimmed cookie sheet.
7. Drizzle with the remaining tablespoon oil.
8. Bake until pale golden and crisp, 8 to 10 minutes.
9. Rub with the cut side of the garlic clove.
10. Spoon edamame mixture onto baguette toasts, then drizzle with oil and sprinkle with cheese.

shelled edamame, olive oil, arugula, pecorino cheese, lemon zest, lemon juice, salt, pepper, clove garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/arugula-and-edamame-crostini/ (may not work)