Photo by: Joseph DeLeo

Edamame-and-Pear 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.

  • Yield: Makes 10 servings (serving size: 3 crostini)


  • 1 none (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 none baguette
  • 1 tablespoon extra-virgin olive oil
  • none diced, peeled Bartlett pears
  • none Garnish: fresh mint


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.

Nutritional Information

Amount per serving
  • Calories: 150none
  • Fat: 8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 13g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 166mg
  • Calcium: 67mg

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Edamame-and-Pear Crostini Recipe