Edamame, Cream Cheese and Bologna Tartine

Cook the edamame until tender in boiling salted water for about 10 minutes. Shock in ice water and drain. Chop coarsely with the peeled garlic, mix with the Parmesan and 2 tablespoons cream cheese and season with lemon juice, salt and pepper. 

Stir in the remaining cream cheese until smooth, transfer to a piping bag with a star tip, pipe over the bologna, roll up and arrange on the bread slices.