Edamame and Bread Salad

1) In bowl combine feta cheese and yogurt. Using fork mash into paste. Add 2 tablespoons of snipped basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, for up to 8 hours.

2) In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool.

3) Prepare Balsamic Dressing by combining olive oil, balsamic, red wine vinegar, and basil leaves in blender; blend until smooth. Add cream and blend to mix, seasoning with salt and pepper to taste.

4) Add tomatoes to bean mixture. Drizzle half of the dressing and toss to coat. Refrigerate for up to 8 hours (tossing again before serving).

5) Spread feta mixture onto 1-2 bread slices. Place slice(s) on serving plate and heap bean mixture on top. Drizzle remaining dressing and sprinkle with fresh basil leaves.