Ingredients
- 1 (16-ounce) bag frozen shelled edamame
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped mint
- 1/2 cup grated pecorino Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 baguette
- 1 tablespoon extra-virgin olive oil
- diced, peeled Bartlett pears
- Garnish: fresh mint
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Preparation
Preheat oven to 375°. Cook edamame in salted boiling water for 10 minutes. Remove with slotted spoon, and place in ice water; drain. Set aside 1/4 cup whole edamame, and process the rest in a food processor until coarsely chopped. Combine mashed edamame with reserved whole edamame, 3 tablespoons extra-virgin olive oil, 1 cup chopped mint, pecorino Romano cheese, salt, and black pepper. Thinly slice baguette, brush lightly with 1 tablespoon extra-virgin olive oil; bake for 10 minutes. Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons diced, peeled Bartlett pears. Garnish with additional mint, if desired.
