10 January 2010

Arugula and Edamame Crostini

Here is an appetizer that is an absolute delight: Arugula and Edamame Crostini.  To me, it is a quintessential Californian snack, fusing the Mediterranean flavors of Italian rucola (arugula), olive oil, and parmigiano reggiano with the tender bite of Asian edamame, and sparkling with a good squeeze of lemon straight from the garden.  It's fresh, bright green, and packs in healthy phytochemicals and satisfying protein.  This is definitely an appetizer that you can feel good about nibbling on!

photo by Roland Bello, Gourmet Magazine

Arugula and Edamame Crostini
Serves 8, adapted from Gourmet Magazine

1 baguette
1 garlic clove, peeled

1 cup shelled fresh or frozen edamame (3/4 lbs. in pods)
2 cups (packed) fresh arugula
1/4 cup olive oil
3 Tbs. finely grated Parmigiano-Reggiano
1/4 cup fresh lemon juice
1/2 tsp. salt
1/8 tsp. freshly-ground black pepper

Slice baguette on the diagonal to make 16-20 (1/3-inch) slices.  Arrange slices, in batches, on the rack of a toaster oven and toast until golden brown.  While toasts are still warm, rub the garlic clove over one of the cut surfaces.  Set aside.  (Toasts may be made up to a day in advance and stored in an airtight container.)

Place edamame in the bowl of a food processor and pulse until coarsely chopped.  Transfer half of the chopped edamame to a large mixing bowl.  Add the remaining ingredients to the food processor and process until smooth.  Add to mixing bowl and stir to combine.  Check seasoning and add more lemon juice, salt, and pepper as desired.  (The edamame spread can be made several days in advance; store covered and refrigerated.)

To serve, spoon the arugula edamame mixture over the baguette toasts.

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