Edamame Bean Dip with Bruschetta

The bruschetta party trick goes a bit like this: take a loaf of ciabatta, slice it up, light the barbecue or heat grill, drizzle with extra virgin olive oil, toast on both sides, then cut garlic cloves in half and rub over the slices. This will impart a delicate garlic flavour to the bruschetta.

Serves: Many Prep time: 20 mins

500g edamame beans (frozen are fine)

2 garlic cloves

4 Tbsp extra virgin olive oil

1 loaf ciabatta

1 bulb of garlic

1 Cook the edamame beans in boiling water for about five minutes with the garlic. Remove the beans and drain then plunge into ice cold water so as to retain the bright green colour. Keep cooking the garlic until it’s soft.

2 Remove the shells from the beans.

3 Transfer the beans and garlic into a food processor or blender. Blend to a smooth consistency.

4 Add the olive oil and continue to blend.

5 Season with salt and pepper.

6 Serve with the bruschetta party trick.