These sophisticated rye toasts bring together umami and freshness in one surprising snack. The creamy edamame cream with a hint of wasabi is an exciting contrast to the salty wakame and the rich, creamy Camembert Bites. Perfect as a modern entertaining dish with worldly allure. A small bite with a big flavour story!
Cut out circles about 6 cm in diameter from the rye bread and lightly grease them with sunflower oil. Toast them in the oven at 160 degrees for 8 minutes until slightly crispy. Then set aside.
Next, make the edamame cream: blend the edamame with garlic, lemon juice, wasabi and water into a smooth, creamy cream. Season to taste with salt. If necessary, add a little more water until it reaches the desired thickness.
Then bake the Camembert Bites in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Coat the rye toasts with a layer of edamame cream and spoon a teaspoon of wakamé on top. Top each toast with a camembert bite. Garnish with some cress and serve immediately!