Lemon Ricotta Edamame Crostini

This dish makes a great, protein-packed lunch (23g per serving!).  It also works well as an appetizer at your next get-together.  Don’t skip the lemon in the recipe - it really adds a blast of flavor.

  • 1/3 cup of edamame (cook according to package directions)
  • 2 ounces part-skim ricotta cheese
  • 1/2 tsp grated lemon peel
  • 1/2 tsp lemon juice
  • Fresh, chopped parsley
  • Salt and pepper
  • 2 slices whole wheat bread, toasted
  • 1/2 cup arugula

Combine cheese, lemon peel and juice, and parsley.  Season with salt and pepper.  Slather bread with cheese mixture, then top with edamame and arugula.  


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