Serving : 30 crostinis
Ingredients:
- 16 ounce bag of frozen shelled edamame
- 4 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 pepper
- 1 baguette
- 1 Bartlett pear, diced
Directions:
- Preheat oven to 350° F.
- Boil the edamame in salted water for 10 minutes. Remove beans with a slotted spoon and place in ice water for a couple minutes to cool; then drain.
- Set aside 1/4 cup of the whole edamame and place the remaining edamame a food processor; process until coarsely chopped.
- In a separate bowl, combine the mashed edamame with the whole edamame, three tablespoons olive oil, chopped mint, Romano cheese, salt, and pepper.
- Thinly slice the baguette, brush each piece lightly using one tablespoon olive oil. Bake for eight minutes.
- Remove from the oven, top each crostini with one tablespoon of the edamame mixture, garnish with chopped pears and enjoy.
Nutrition Facts / crostini:
- Calories 62
- Total Fat 3.3 g
- Saturated Fat 0.8 g
- Cholesterol 1 mg
- Sodium 98 mg
- Carbohydrate 5.3 g
- Fiber 1.1 g
- Sugars 1.2 g
- Protein 2.9 g