Edamame-and-Pear Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
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