For me, one of the highlights of the holiday season is the rich delicious food that I allow myself to indulge in before seeking redemption in the New Year. While it doesn’t hurt to give in to those holiday cravings from time to time, it’s easy to get carried away.
That’s why I like to mix in some not-so-guilty pleasures into my holiday menu planning. This edamame crostini is rich, creamy and delicious without adding any butter, cheese or mayo. Even the most ardent tofu hater will succumb to the rich, creamy wiles of this canapé.
Both soy products and olive oil are rich in antioxidants and proteins that help lower LDL (bad cholesterol) and triglycerides. If you really want to go healthy, this edamame spread is also delicious as a dip with fresh vegetables such as cucumbers, bell peppers and cauliflower.
The spread is best made at least a day in advance, giving all the flavors a chance to meld. This also makes it very convenient when you have a big dinner planned and need a quick canapé that even your little kitchen helpers can put together.
Try this edamame crostini recipe for a healthy dip idea to include in your party menu. Food blogger Marc Matsumoto explains the nutritional value of edamame in a full post on the Fresh Tastes blog.
- Baguette or other crusty bread
- 1 tablespoon olive oil
- 400 grams edamame (200 grams shelled)
- 140 grams firm tofu (5 ounces)
- 2 tablespoons olive oil
- zest and juice from 1/2 a Meyer lemon
- 1 scallion, white part only, roughly chopped
- 2 small sprigs parsley
- 1/4 teaspoon of salt
- To make the crostini, slice the bread into 1/8” (3mm) thick slices. Put 1 tablespoon of olive oil into a small bowl and use a brush to spread a light coat of oil onto each slice of bread. Lay the bread out on a baking sheet and place the sheet into a 400 degree F (200 C) oven. Bake until the bread is crisp (about 8 minutes).
- Cook the edamame according to the package directions (some edamame come pre-cooked). Shell the edamame if they are not already shelled and add them to the work bowl of a food processor. Thoroughly drain the tofu, and add it to the food processor along with 2 tablespoons of olive oil, the lemon zest and juice, scallion, parsley and salt.
- You can either process until smooth or pulse the food processor to leave some chunks of edamame. Taste the spread and adjust the seasonings to suit your tastes. The spread will keep in an airtight container in the fridge for up to a few days.
- To serve, just slather a layer of edamame onto each crostini or serve them separately and let people dip the toasts in the spread.
Yield: 2 cups of spread
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.