Edamame Crostini With Meyer Lemon & Shiso
2 inches baguettes, sliced ½ thick
4 cups shelled frozen edamame, cooked following package instructions
1 clove of garlic, roughly chopped
cup shiso leaves, roughly chopped
1/2 cup olive oil
With the processor running, stream the olive oil through the top until it reaches a creamy, but not runny, texture. (Think hummus.)You may not need to use all the olive oil.
This recipe was served at a restaurant wine dinner I cooked for this past summer. Each dish was based on Japanese fusion and this was one of the starters. The flavors are light and fresh, making this a perfect appetizer for a summer party.
Saturday, August 21, 2010 - 12:08am