Edamame spread and crostini
The posh alternative to toast and spread (or beans on toast, for that matter)
Makes 1½ cups
What you need:
- 500ml frozen edamame beans
- 1 small garlic clove, minced
- 80ml extra-virgin olive oil
- 60ml freshly squeezed lemon juice
- ½ tsp fine sea salt, or to taste
- ¼ tsp freshly ground black pepper
For the crostini:
(Makes about 60)
- 1 baguette
- Extra-virgin olive oil
- Fine sea salt (optional)
From The Kitchen Table Cookbook by Moira Sanders (£19.74, Whitecap Books).
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