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Edamame and Pear Crostini

Edamame and Pear Crostini

Edamame and Pear Crostini

Ingredients

  1. 16-ounce bag frozen shelled edamame
  2. 4 tablespoons extra virgin olive oil
  3. 1 cup chopped mint
  4. 1/2 cup grated pecorino Romano cheese
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 1 baguette, cut into 30 slices
  8. 1 Bartlett pear, diced

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Set aside 1/4 cup of the whole edamame and place the remaining edamame in a food processor; process until coarsely chopped.
  4. In a separate bowl, combine the mashed edamame with the whole edamame, three tablespoons olive oil, chopped mint, Romano cheese, salt, and pepper.
  5. Thinly slice the baguette into 30 slices and brush each piece lightly using one tablespoon olive oil. Bake for eight minutes.
  6. Remove from the oven, top each crostini with one tablespoon of the edamame mixture, garnish with chopped pears, and enjoy.

Nutrition

Calories per serving
67
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