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Edamame-and-Pear Crostini

Joseph DeLeo
Yield Makes 10 servings (serving size: 3 crostini)
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.

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

Nutrition 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

How to Make It

  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.

Anthos and Mia Dona, New York City