Grilled Potato Toast with Guacamame

Edamame Guacamole Preparation

1. Puree the edamame in a food processor along with the water until smooth. Add the avocado and pulse lightly until it is incorporated. Transfer the edamame and avocado mash to a bowl. Fold in the tomatoes, onions, jalapenos, lime, garlic, cilantro, and salt. Place a piece of plastic wrap directly on top and refrigerate.

Corn and Black Bean Relish Preparation

1. Mix the corn, black beans, jalapenos, peppers, vinegar, oil, cilantro, salt and pepper in a large bowl and stir gently to combine. Set aside in the refrigerator until ready to use.

Potato Toasts Preparation

1. Heat a grill to high heat (this can also be done on a grill pan or even under a broiler). Brush the potato slices with the oil and season with salt. Place the potatoes on the grill and cook for about 4-5 minutes per side or until there are nice grill marks and the potato is tender.

To Plate

1. Spoon some of the guacamame on the plate and top with the potato toast. Spoon the relish on top and garnish the dish with chopped cilantro and extra edamame if desired. Enjoy!