Walnut, Edamame and Grapefruit Bruscheta

California Walnut Board
  • Yield: 20 servings
  • Prep: 10 mins
  • Cook: 10 mins


2cups frozen shelled edamame (soybeans; 9 ounces)
2-- ruby grapefruits, peeled and cut into segments and chopped, reserve the juice
1cup walnuts, toasted and finely chopped
3tablespoons Italian parsley, minced
3tablespoons fresh mint leaves, minced
1teaspoon fresh thyme leaves, minced
1/2teaspoon sugar
1teaspoon salt
1/4teaspoon freshly ground black pepper
1tablespoon extra-virgin olive oil
10slices country bread, grilled or toasted
Arugula Salad:
1tablespoon red wine vinegar
1/2teaspoon kosher salt
1/4teaspoon freshly ground black pepper
2tablespoons extra virgin olive oil
8ounces baby arugula leaves


  1. Bring a 3-quart pot of boiling salted water to a boil over high heat. Add the edamame; cook until tender, about 5 minutes. Transfer the cooked edamame to a sieve and rinse under cold running water to stop cooking. Drain edamame well and pat dry.

  2. Place half the edamame in the bowl of a food processor and process until smooth, transfer to a large bowl. Stir in the remaining edamame, grapefruit, half of the grapefruit juice walnuts, parsley, mint, thyme, sugar, salt, and pepper. Add the oil, stirring until combined. Taste adding more grapefrut juice, salt and pepper if necessary.
  3. Spread 1/4 cup of the mixture on each slice of bread cut in half and decorate each piece with a mint and parsley leaf. Serve immediately.
  4. In a medium bowl combine the vinegar with the salt and pepper. Whisk in the oil. Add the arugula and toss well until lightly coated with  dressing. Serve immediately

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 4
  • Fat 7g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 240mg
  • Potassium 260mg
  • Carbohydrate 11g
  • Fiber 2g
  • Sugars 3g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 8%