Edamame-and-Pear Crostini

Joseph DeLeo
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.

Yield:

Makes 10 servings (serving size: 3 crostini)

Nutritional Information

Calories 150
Fat 8 g
Satfat 1.5 g
Monofat 4 g
Polyfat 1 g
Protein 6 g
Carbohydrate 13 g
Fiber 4 g
Cholesterol 4 mg
Iron 1 mg
Sodium 166 mg
Calcium 67 mg

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

Preparation

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.

Note:

Donatella Arpaia,

Anthos and Mia Dona, New York City,

March 2010