The Pioneer Woman Tasty Kitchen
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Arugula and Edamame Crostini

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fresh, easy and yummy appetizer that will impress anyone.

Ingredients

  • 1 cup Shelled Edamame, Cooked
  • 5 Tablespoons Olive Oil, Divided (plus Extra To Serve)
  • 1-½ cup Arugula, Packed, Divided
  • 3 Tablespoons Grated Pecorino Cheese (Plus Extra To Serve)
  • ¼ teaspoons Lemon Zest
  • ½ teaspoons Lemon Juice
  • ½ teaspoons Salt
  • ⅛ teaspoons Pepper
  • 1 whole Baguette, Sliced
  • 1 clove Garlic

Preparation

Preheat oven to 350°F with the oven rack in the center position.

Pulse edamame in a food processor until very coarsely chopped, then transfer half of the mixture to a large bowl. Add 1/4 cup (4 tablespoons) oil, 1/2 cup chopped arugula, cheese, lemon zest and juice, salt, and pepper to edamame in processor and purée until smooth. Add to the bowl. Coarsely chop the remaining cup of arugula and gently fold into the edamame mixture.

Cut 16 diagonal slices (1/3″ thick) from the baguette and put in a rimmed cookie sheet. Drizzle with the remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with the cut side of the garlic clove.

Spoon edamame mixture onto baguette toasts, then drizzle with oil and sprinkle with cheese.

2 Comments

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Jenna Hall on 1.6.2011

Anne thanks for the friend request. I am looking forward to some new tasty kitchen adventures in 2011.

Give the Arugula and Edamame recipe a try…everytime I have made it people fall in love! You can also make it and put it out with pita chips or crackers. So easy and people will be impressed.

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Anne McCoy on 1.6.2011

I’m always looking for appetizers with good presentation and this one caught my eye. Thanks for sharing!

One Review

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The Church Cook (Kay Heritage) on 10.10.2011

I made your recipe and it was a GREAT hit at the party! Thank you so much!

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