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.
I made this for a party and agree with the reviewer who said that the topping stays on well, making it easier to eat. It also has a lot of chopped mint, however, which I noticed in more than one person's teeth! The edamame topping can be made a day or two in advance, just bring it to room temp before using. The pears make it tasty -- the edamame doesn't have a ton of flavor, I primarily tasted the mint (which was nice with the pears). I liked that it was really healthy, and they are very pretty, but I don't know if I will do it again (unless I replace the edamame mixture with a chunk of melted brie!).
We took this to a party and everyone commented on how good it was and how surprised they were that it was edamame. Even people who said they don't like edamame enjoyed this. The combination of flavors is very satisfying and a little surprising. The other nice thing is that the topping stays on the crostini well, which makes it easy to nibble while standing up talking with people.
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