Bruschetta with edamame and semi-dried tomatoes

Total time 30 mins
30 mins preparation time

Give the Italian classic of Bruschetta a twist of something different with this delicious recipe. Using vibrant and flavourful Edamame along with soy sauce and roasted tomatoes, these Bruschetta are the perfect starter or party food.

Ingredients

4 portion(s)

For the Edamame topping:

400 g
Edamame, without shell
1 
avocado
3 tbsp
peanut oil (or vegetable oil)
1 tbsp
lemon juice
2 tbsp
icing sugar
1 pinch
of salt

For the tomato topping:

180 g
half-dried tomatoes (see tip)
4 tbsp
of olive oil
1 tsp
lemon juice
Oregano (or basil) as desired
 ½ 
vegan baguette
Nutritional facts (per portion): 2520 kJ  /  602 kcal
36.7 g Fat
15.2 g Protein
52.3 g Carbohydrates

Preparation

Step 1

Preparation: semi-dried tomatoes (These can be cooked in parallel in the oven when preparing other recipes): Preheat oven to 120-130°C top/bottom heat. Wash 400 g cherry tomatoes, cut in half, drizzle with 2 tbsp olive oil, spread on a baking tray lined with baking paper and cook in the oven for approx. 2 hours. 

Step 2

For the Edamame-Topping, blanch, quench, drain well and remove the thin skin from the Edamame. Cut the avocado in half, remove the stone, peel the avocado and slice the flesh.

Step 3

Put 200 g Edamame and all other ingredients for the Edamame topping in a blender and puree. 

Step 4

For the tomato topping cut the tomatoes in half, place in a bowl and season with soy sauce, 3 tbsp olive oil, lemon juice and oregano.

Step 5

For the topping cut the baguette into 1 cm thick slices, spread the surface with the remaining olive oil and toast. Spread the baguette slices with the edamame topping, cover with the remaining edamame, garnish with the tomato topping and serve.

Recipe-ID: 208

Recipe as PDF

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Preparation: semi-dried tomatoes (These can be cooked in parallel in the oven when preparing other recipes): Preheat oven to 120-130°C top/bottom heat. Wash 400 g cherry tomatoes, cut in half, drizzle with 2 tbsp olive oil, spread on a baking tray lined with baking paper and cook in the oven for approx. 2 hours. 

For the Edamame-Topping, blanch, quench, drain well and remove the thin skin from the Edamame. Cut the avocado in half, remove the stone, peel the avocado and slice the flesh.

Put 200 g Edamame and all other ingredients for the Edamame topping in a blender and puree. 

For the tomato topping cut the tomatoes in half, place in a bowl and season with soy sauce, 3 tbsp olive oil, lemon juice and oregano.

For the topping cut the baguette into 1 cm thick slices, spread the surface with the remaining olive oil and toast. Spread the baguette slices with the edamame topping, cover with the remaining edamame, garnish with the tomato topping and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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