Prep Time
5 Mins
Cook Time
20 Mins
Total Time
25 Mins
Yield
Makes 10 servings (1 serving: 3 crostini)

Donatella Arpaia is the owner of Donatella, DBar, and Kefi in New York City; and a guest judge on Food Network’s Iron Chef America and The Next Iron Chef. She is also a regular contributor on the Today show; and is the author of Donatella Cooks: Simple Food Made Glamorous.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook edamame in salted boiling water for 10 minutes. Remove with a slotted spoon, and place in ice water; drain. Set aside 1⁄4 cup whole edamame; process the remainder in a food processor until coarsely chopped. Combine mashed edamame with reserved whole edamame, 3 tablespoons oil, 1 cup mint, cheese, salt, and pepper.

Step 3

Place baguette slices on a baking sheet, brush lightly with remaining 1 tablespoon oil, and bake for 10 minutes. Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons pear. Garnish with additional mint, if desired.

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