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.