Edamame and Pear Crostini
- 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
1. Preheat oven to 375°.
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.
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.
- Prep Time:
- Cook Time:
- Total Time:
- Yield: Makes 10 servings (1 serving: 3 crostini)
|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|
Good to Know
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.