This easy appetizer features toasted baguette slices topped with a mixture of edamame, cheese and fresh minced pear.
1 (16-ounce) bag frozen shelled edamame
1/4 cup extra virgin olive oil, divided
1 cup chopped fresh mint, plus additional for garnish
1/2 cup grated Pecorino Romano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) baguette, thinly sliced
1-2 large Bartlett pears, peeled and diced
How to Make It
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.
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