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

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Yield:
Makes 10 servings (1 serving: 3 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

CarbLovers Diet Cookbook

Nutrition Facts

241 calories; fat 8.9g; cholesterol 16mg; protein 12g; carbohydrates 29g; sugars 2g; fiber 4g; iron 4mg; sodium 445mg.
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