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.
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 tablespoon extra-virgin olive oil
diced, peeled Bartlett pears
Garnish: fresh mint
How to Make It
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.