Edamame Crostini With Meyer Lemon & Shiso


2 inches baguettes, sliced ½ thick
Olive oil, for brushing the bread
4 cups shelled frozen edamame, cooked following package instructions
1/4 cup meyer lemon juice (from about 1 lemon) and zest
1 clove of garlic, roughly chopped
cup shiso leaves, roughly chopped
1/2 cup olive oil
Salt& Pepper to taste


Heat the oven to 375 F. Arrange the sliced bread on a baking sheet, brush with olive oil and bake for about 10-15 minutes. Keep a close eye on it to make sure it doesn’t burn. Adjust the heat if they are browning too quickly.
Meanwhile, place the cooked edamame, lemon juice, half the lemon zest, garlic, and shiso in a food processor. Pulse 4 or 5 times to combine the ingredients.
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.
Season with salt and pepper. Spread the edamame mixture on the toasts, the top with the leftover lemon zest.
To make ahead, prepare the spread and the toasts separately. Store in airtight containers, refrigerate the spread, and reserve for up to 2 days.




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.


30.0 crostini


Saturday, August 21, 2010 - 12:08am


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