Sunday, February 6, 2011

Arugula and Edamame Crostini

Arugula and Edamame Crostini

One more from the CSA box--The Gastronomer did most of the work preparing this one, but the honor of blogging about it has fallen to me. We don't like arugula enough to use up a whole bunch in salads, so this recipe was a great alternative. The bitterness/bite of the green is actually quite nice in a spread, and I thought the mint garnish was an excellent touch. The recipe doesn't actually use all that much arugula, so we had to make it twice. Not a problem--I enjoyed having the crostini as an appetizer many nights in a row.

Recipe by Gourmet, May 2009, courtesy of Epicurious.
  • 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
  • 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
  • 1/4 teaspoon grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 baguette
  • 1 garlic clove, halved crosswise
  • 16 mint leaves
Preheat oven to 350°F with rack in middle.

Cook edamame in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.

Pulse edamame in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to soybeans in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into edamame mixture.

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.

Yield: 8 servings
Estimated Start-to-Finish Time: Not Given
Actual Start-to-Finish Time: 40 minutes

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