Edamame-and-Pear Crostini

edamame-appetizer Photo: Joseph DeLeo; Styling: PJ Mehaffey


  • 1 (16-ounce) bag frozen shelled edamame
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped mint
  • 1/2 cup grated pecorino Romano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 baguette
  • 1 tablespoon extra-virgin olive oil
  • diced, peeled Bartlett pears
  • Garnish: fresh mint


Preheat oven to 375°. Cook edamame in salted boiling water for 10 minutes. Remove with slotted spoon, and place in ice water; drain. Set aside 1/4 cup whole edamame, and process the rest in a food processor until coarsely chopped. Combine mashed edamame with reserved whole edamame, 3 tablespoons extra-virgin olive oil, 1 cup chopped mint, pecorino Romano cheese, salt, and black pepper. Thinly slice baguette, brush lightly with 1 tablespoon extra-virgin olive oil; bake for 10 minutes. Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons diced, peeled Bartlett pears. Garnish with additional mint, if desired.

    Donatella Arpaia is the owner of Anthos and Mia Dona in New York City, and a judge on Food Network's The Next Iron Chef.
  • Yield: Makes 10 servings (serving size: 3 crostini)

Nutritional Information

Calories per serving: 150
Fat per serving: 8g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 6g
Carbohydrate per serving: 13g
Fiber per serving: 4g
Cholesterol per serving: 4mg
Iron per serving: 1mg
Sodium per serving: 166mg
Calcium per serving: 67mg

This Recipe Is

Donatella Arpaia