This Spring Crostini with Edamame and Watercress is fresh and light. It is a great brunch or appetizer option that looks elegant and can be made in under 30 minutes!
Make good use of all those beautiful vegetables available right now with this spring crostini. It features protein packed edamame, watercress, breakfast radishes and cherry tomatoes. Not only do these look super elegant but they taste so fresh and light you’d want to eat these every day!
Since the vegetables I used were so fresh I wanted to keep the flavors subtle to be able to taste the actual flavors of the greens. I used a basic vinaigrette to dress the vegetables. Worked beautifully because it really allowed the greens to shine.
I like spring appetizers that are light and make use of the abundance of produce available during this season. Some of my favorite bruschetta and crostini recipes are ones that are incredibly simple and easy to put together. Like this spring crostini, they usually require very few ingredients.
This is a great recipe for a weekend brunch and it also works as an appetizer. I also like to make it for picnics, patio lunches or even for work. Just pack the toast, the greens and the dressing separately. When you’re ready to eat just mix the greens with the dressing and pile it up on the toast.
If you’re looking for more spring appetizers try this fava bean and goat cheese dip or Spinach Artichoke Bites. Also try my favorite bruschetta and crostini recipes like this Grilled Peach Crostini and this Artichoke and Green Garlic Bruschetta.
If you try this spring crostini recipe, don’t forget to use #tlceats and tag me on Instagram so I can see your beautiful creation!
Spring Crostini With Edamame and Watercress
- 4 slices toasted sourdough bread
- 1/2 cup edamame
- 1 cup watercress
- 6-8 cherry tomatoes halved
- 4-5 breakfast radishes thinly sliced
- 1 spring onion chopped
- 1/2 cup Camembert cubed
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Salt and Pepper
- Bring a pot of salted water to a boil. Keep a bowl of iced water ready on the side. Blanch the edamame in boiling water for 3-4 minutes and then quickly submerge in the ice cold water. Drain and keep aside.
- For the dressing, add the extra virgin olive oil, white wine vinegar, salt and pepper to a mason jar. Shake vigorously until well combined.
- In a large salad bowl add the edamame, watercress, spring onion, sliced radishes and cherry tomatoes. Pour the dressing over the top and toss together until everything is coated well in the dressing.
- Place the camembert cubes over the sourdough toasts, top with the salad and serve immediately.