Edamame, almond and parmesan crostini

Hard to tell by the picture, but the pile of toasted bread and the small dish to the side/front of the bread is the edamame with almond and parmesan. It was so delicious! This is again, from my cooking class called Downtown Cooking. While we were eating the appetizers, I had to constantly remind myself to save room for the entree, I just wanted to gobble the crostini right up! The warm toasted almonds were irresistible, good luck saving room for anything else.

Ingredients:
2 cups cooked edamame, shelled
1/2 cup whole almonds (roughly 3 oz)
1/2 cup parmesan cheese, shredded
1/3 cup extra virgin olive oil
2 lemons, zested and juiced
2 tbsp fresh mint, julienned
kosher salt and fresh cracked pepper to taste

Preheat oven to 375. Spread almonds on a sheet pan and toast in the oven until fragrant, about 8 minutes. Remove from sheet pan and allow to cool. Rough chop.

Prepare edamame beans as directed. Rinse with cold water. Combine lemon juice, zest, 1/2 tsp salt and 1/8 tsp cracked pepper and olive oil in a medium bowl. Add almonds, beans, cheese and mint. Toss and season with salt and pepper. Serve with Crostini.

To make crostini, slice a small baguette on the bias in thin slices. Lay on a sheet pan and drizzle with olive oil. Bake at 375 until lightly browned, about 15 minutes.