Edamame Crostini With Meyer Lemon & Shiso

• 2 inches baguettes sliced 1/2 thick
• olive oil for brushing the bread
• 4 cups frozen edamame shelled, cooked following package instructions
• 1/4 cup Meyer lemon juice from about 1 lemon and zest
• 1 clove garlic roughly chopped
• 1 cup shiso leaves roughly chopped
• 1/2 cup olive oil
• salt
• pepper

1. Heat the oven to 375 F. Arrange the sliced bread on a baking sheet, brush with olive oil and bake for about 10-15 minutes. Keep a close eye on it to make sure it doesn't burn. Adjust the heat if they are browning too quickly.
2. Meanwhile, place the cooked edamame, lemon juice, half the lemon zest, garlic, and shiso in a food processor. Pulse 4 or 5 times to combine the ingredients.
3. With the processor running, stream the olive oil through the top until it reaches a creamy, but not runny, texture. (Think hummus.)You may not need to use all the olive oil.
4. Season with salt and pepper. Spread the edamame mixture on the toasts, the top with the leftover lemon zest.

baguettes, olive oil, instructions, lemon juice, garlic, shiso leaves roughly, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Edamame-Crostini-With-Meyer-Lemon-_-Shiso-1654385 (may not work)