Edamame Crostini

Friday, May 15, 2009

This was a huge hit at Trajan's baptism, and I'm particularly proud of the recipe!

Edamame Crostini
3 cups cooked edamame beans (out of pods)
1 large garlic clove
1 tspn soy sauce
black pepper
2 tspn white truffle oil
olive oil
1/4 cup grated parmesan cheese plus more of parmesan hunk for shaving as garnish
1 loaf chiabatta bread

In a large food processor, process the edamame beans and garlic until very finely processed (should resemble very course sand, like a pesto). Add the soy sauce, a pinch of salt, pepper, and white truffle oil, and grated parmesan cheese, and process again until everything is combined. With the processor on, stream in the olive oil until the edamame puree comes together into a "paste" consistency. You don't want it too thin, so that it can hold its shape on the crostini, but you want it thicker than a traditional basil pesto. Taste for flavorings, and adjust with seasonings as appropriate.

At this point the edamame puree can be covered well and refrigerated for later assembly.

To make the crostini, heat the oven to 350 degrees. Slice thinly the chiabatta loaf and place the slices on one even layer of a baking dish. Drizzle some olive oil on the chiabatta and bake in oven until crispy (but not overdone) about 10 minutes. Remove from oven and set to cool to room temperature. (For a party, this too can be done in advance)

To assemble:
Take a heaping teaspoon of the edamame puree and smear it at a diagonal on one end of the chiabatta slice, leaving the other side bare so it can be easily picked up. Don't worry about smoothness or making everyone perfect - you want it to look a little "crude" in the application. Then top each with a shaving of good quality parmesan cheese.

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