Edamame Crostini With Meyer Lemon & Shiso
By: Rachael White
Published: Saturday, August 21, 2010 - 12:08am

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 Season with salt and pepper. Spread the edamame mixture on the toasts, the top with the leftover lemon zest. 5 To make ahead, prepare the spread and the toasts separately. Store in airtight containers, refrigerate the spread, and reserve for up to 2 days.

About


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.