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.

Donatella Arpaia


Credit: Joseph DeLeo; Styling: PJ Mehaffey

Recipe Summary

Makes 10 servings (serving size: 3 crostini)


Ingredient Checklist


Instructions Checklist
  • 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.



Anthos and Mia Dona, New York City

Nutrition Facts

150 calories; fat 8g; saturated fat 1.5g; mono fat 4g; poly fat 1g; protein 6g; carbohydrates 13g; fiber 4g; cholesterol 4mg; iron 1mg; sodium 166mg; calcium 67mg.