Arugula and Edamame Crostini

Preheat oven to 350°F with the oven rack in the center position.

Pulse edamame in a food processor until very coarsely chopped, then transfer half of the mixture to a large bowl. Add 1/4 cup (4 tablespoons) oil, 1/2 cup chopped arugula, cheese, lemon zest and juice, salt, and pepper to edamame in processor and purée until smooth. Add to the bowl. Coarsely chop the remaining cup of arugula and gently fold into the edamame mixture.

Cut 16 diagonal slices (1/3″ thick) from the baguette and put in a rimmed cookie sheet. Drizzle with the remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with the cut side of the garlic clove.

Spoon edamame mixture onto baguette toasts, then drizzle with oil and sprinkle with cheese.