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:
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  • Yield: Makes 10 servings (1 serving: 3 crostini)

Nutritional Information

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.

Donatella Arpaia CarbLovers Diet Cookbook