Edamame and Pear Crostini

Preheat oven to 375°.

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.