1 (16 oz) bag frozen shelled edamame
¼ cup olive oil, divided
1 cup chopped fresh mint
½ cup grated Pecorino Romano cheese
½ tsp. sea salt
¼ tsp black pepper
1 (12 oz) baguette, thinly sliced
1-2 Bartlett pears, peeled and diced
Preheat oven to 375 degrees F.
Cook adamame in salted boiling water for about 10 minutes. Remove with a slotted spoon and place in ice water.
Drain and set aside ¼ cup whole edamame, process the remainder in a food processor until coarsely chopped.
Combine mashed edamame with reserved whole edamame, 3 tablespoons olive oil, 1 cup mint, cheese, salt and pepper.
Place baguette slices on a baking sheet, brush lightly with remaining 1 tablespoon oil, and bake for 10 minutes. Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons of chopped pear. Garnish with additional mint, if desired. Enjoy!
Serving Size: 1 crostini • Calories: 62 • Fat: 3.3 g • Carbs: 5.3 g • Fiber: 1.1 g • Protein: 2.9 g