Edamame and pear crostini with parmesan and spearmint
Edamame and pear crostini combines fresh edamame, sweet pear, sharp parmesan, and refreshing spearmint on crispy baguette slices, perfect for entertaining. This easy-to-make appetizer offers a delightful mix of flavours and a visually appealing presentation.
Cook time 8 min
Prep time 2 min
Ingredients:
2 cups edamame3 tbsp olive oil
1 cup spearmint
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 pear
6 slices baguette (french bread)
Edamame and pear crostini with parmesan and spearmint is a delightful and unique appetizer that combines the fresh, nutty flavor of edamame with the sweet juiciness of pear, the savory sharpness of parmesan, and the refreshing hint of spearmint. This recipe is perfect for entertaining or as a special treat for yourself. Easy to prepare and visually appealing, these crostinis are sure to impress your guests.
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the baguette slices on a baking sheet. Brush each slice with a bit of olive oil (from the 3 tbsp).
- Toast the baguette slices in the preheated oven for about 8-10 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.
- If your edamame is not already cooked, bring a pot of lightly salted water to a boil.
- Add the edamame and cook for 3-5 minutes, until they are tender. Drain and allow to cool slightly.
- In a food processor, combine the cooked edamame, spearmint leaves, grated Parmesan cheese, remaining olive oil, salt, and black pepper.
- Pulse until the mixture is well-combined but still slightly chunky. You want a spreadable consistency – not too smooth.
- Core the pear and slice it thinly. Set aside.
- Spread a generous amount of the edamame mixture onto each toasted baguette slice.
- Top each crostini with 1-2 slices of pear.
- For an extra touch, you can sprinkle a little additional grated Parmesan on top or even a light drizzle of olive oil if desired.
- Arrange the crostini on a serving platter.
- Serve immediately to enjoy the best texture and flavor.
With its perfect balance of flavors and textures, the Edamame and Pear Crostini with Parmesan and Spearmint will surely become a favorite addition to your appetizer repertoire. Not only does this dish look and taste fantastic, but it also brings a fresh and innovative twist to traditional crostini. Enjoy this delightful dish at your next gathering and watch it disappear fast!
Edamame and pear crostini with parmesan and spearmint FAQ:
Toast the baguette slices in a preheated oven at 375°F (190°C) for about 8-10 minutes, or until they are golden brown and crispy.
Yes, you can prepare the edamame mixture ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Assemble the crostini just before serving for the best texture.
You can use fresh mint or even basil as a substitute for spearmint, keeping in mind that this will change the flavor profile slightly.
Store leftover crostini in an airtight container in the refrigerator for up to one day. Note that the bread may lose its crispness, so it's best enjoyed fresh.
Use shelled, cooked edamame, which you can find frozen at most grocery stores. If you're using dried edamame, be sure to soak and cook it according to package instructions before use.
Tips:
- Use high-quality ingredients: For the best flavor, use fresh and high-quality ingredients, particularly the parmesan cheese and olive oil.
- Prepare edamame correctly: Make sure the edamame is fully cooked and cooled before using. You can use frozen shelled edamame to save time.
- Toast the baguette slices: Toast the baguette slices until they are golden brown and crispy. This adds a delightful crunch to your crostini.
- Slice pear thinly: Slice the pear thinly to ensure even distribution and easy eating. This will also help to balance the flavors in every bite.
- Assemble right before serving: To keep the crostini crisp and fresh, assemble them right before serving. This prevents the bread from becoming soggy.
Nutrition per serving
6 ServingsCalories 350kcal
Protein 18g
Carbohydrates 60g
Fiber 5g
Sugar 8g
Fat 13g
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