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.
1 (16-ounce) bag frozen shelled edamame
1/4 cup extra virgin olive oil, divided
1 cup chopped fresh mint, plus additional for garnish
1/2 cup grated Pecorino Romano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) baguette, thinly sliced
1-2 large Bartlett pears, peeled and diced
Calories per serving 241
Fat per serving 8.9g (sat 1.7g, mono 4.4g, poly 0.6g)
Cholesterol per serving 16mg
Protein per serving 12g
Carbohydrate per serving 29g
Sugars per serving 2g
Fiber per serving 4g
Iron per serving 4mg
Sodium per serving 445mg
How to Make It
Preheat oven to 375°.
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.
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.
CarbLovers Diet Cookbook
You May Like
Get easy recipes, 30-day fitness challenges, videos, and more.