Walnut, Edamame and Grapefruit Bruscheta

Recipe by California Walnut Board

California Walnut Board

Ingredients

Bruscheta:: 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

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.
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.
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.
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