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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 150
  • 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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Edamame-and-Pear Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy