Edamame Crostini With Meyer Lemon & Shiso

Photo: Rachael White

Ingredients

2 inches baguettes, sliced ½ thick

Olive oil, for brushing the bread

4 cups shelled frozen edamame, cooked following package instructions

1/4 cup meyer lemon juice (from about 1 lemon) and zest

1 clove of garlic, roughly chopped

cup shiso leaves, roughly chopped

1/2 cup olive oil

Salt& Pepper to taste

Preparation

Heat the oven to 375 F. Arrange the sliced bread on a baking sheet, brush with olive oil and bake for about 10-15 minutes. Keep a close eye on it to make sure it doesn’t burn. Adjust the heat if they are browning too quickly.

Meanwhile, place the cooked edamame, lemon juice, half the lemon zest, garlic, and shiso in a food processor. Pulse 4 or 5 times to combine the ingredients.

With the processor running, stream the olive oil through the top until it reaches a creamy, but not runny, texture. (Think hummus.)You may not need to use all the olive oil.

Season with salt and pepper. Spread the edamame mixture on the toasts, the top with the leftover lemon zest.

To make ahead, prepare the spread and the toasts separately. Store in airtight containers, refrigerate the spread, and reserve for up to 2 days.

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About

This recipe was served at a restaurant wine dinner I cooked for this past summer. Each dish was based on Japanese fusion and this was one of the starters. The flavors are light and fresh, making this a perfect appetizer for a summer party.