Arugula and Edamame Crostini

1. 1

   Preheat oven to 350 degrees F with the oven rack in the center position.

2. 2

   Pulse edamame in a food processor until very coarsely chopped, then transfer half of the mixture to a large bowl.

3. 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. 4

   Add to the bowl.

5. 5

   Coarsely chop the remaining cup of arugula and gently fold into the edamame mixture.

6. 6

   Cut 16 diagonal slices (1/3 thick) from the baguette and put in a rimmed cookie sheet.

7. 7

   Drizzle with the remaining tablespoon oil.

8. 8

   Bake until pale golden and crisp, 8 to 10 minutes.

9. 9

   Rub with the cut side of the garlic clove.

10. 10

    Spoon edamame mixture onto baguette toasts, then drizzle with oil and sprinkle with cheese.

* Per serving · 4 servings · Values may vary.