Garlicky Edamame Crostini

[Guest guest]

Garlicky Edamame Crostini

 

1 French baguette, cut on a slight diagonal in 1/3-inch thick slices

1/2 cup extra virgin olive oil

10 garlic cloves, smashed and peeled

1 1/2 cups shelled edamame (soy beans), fresh or frozen

kosher salt, to taste

freshly ground pepper, to taste

3/4 cup grated Parmesan Reggiano or Piave Vecchio cheese

 

Preheat to 350 degrees.

Arrange the bread slices on a baking sheet. Lightly brush the top side of the

bread slices with some of the olive oil. Bake until the crostini are golden

brown, 12 to 16 minutes. Cool completely and then store in an air-tight

container at room temperature for up to 2 days.

Place the remaining olive oil (about 1/3 cup) in a heavy-bottomed saucepan and

warm it over low heat. Add the garlic, cover the pan, and cook slowly until the

garlic is tender and soft, and on the verge of dissolving. Stir occasionally and

check to makes sure the garlic does not brown or burn. This step should take 25

to 25 minutes.

Add the edamame and 1 cup of hot water to the garlic. Raise the heat to medium,

and cook, uncovered, stirring frequently, until the edamame soften and start to

disintegrate, 10 to 15 minutes.

Remove the pan from the heat and mash the garlic and edamame into a coarse puree

with a fork or potato masher. Season to taste with the salt and pepper. Transfer

to a small container, cover, and refrigerate for up to 5 days before using.

To serve, preheat the broiler. Spread some of the garlicky edamame puree onto

each crostini. Place the crostini on a baking sheet and sprinkle them with some

of the cheese. Broil until the cheese melts and turns golden, about 2 minutes.

Serve immediately.

Makes about 24 crostini.

 

 

[Guest guest]

Great to see a edamame recipe. I will give this a try soon.

 

LaTosha

 

, " AJ " <coolcook wrote:

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> Garlicky Edamame Crostini