Edamame spread and crostini

Edamame spread and crostini

The posh alternative to toast and spread (or beans on toast, for that matter)

Edamame

  • First make the crostini. Preheat the oven to 175°C and line a baking sheet with parchment. Thinly slice the baguette, brush each slice with olive oil and place on the baking sheet. Lightly sprinkle with the sea salt (if using) and bake for 10 minutes. Turn each slice over and bake for another 10 minutes, until golden and crispy.
  • Let cool completely. These will keep in an airtight container for a week.
  • To make the spread, add the frozen edamame to a saucepan of boiling water and cook for about 2 minutes, until tender. Rinse under cold water and drain well.
  • Place the beans in a food processor with the garlic. Process briefly until the mixture is a coarse purée. Add the olive oil and lemon juice and pulse until combined. Season with salt and pepper. Serve at room temperature with the crostini or crackers.
  • The spread can be refrigerated in an airtight container for three days.
  • 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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