Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

  • 5 tablespoons olive oil
  • 2 ¼ cups (12 oz.) frozen shelled soybeans, thawed
  • Garlic-flavored cooking oil spray or 2 tablespoons olive oil
  • ¼ cup chopped shallots
  • About 32 fresh mint leaves, rinsed
  • 1 clove garlic, peeled and minced
  • Salt and ground white pepper
  • + 18 more ingredients
    • 1 clove garlic, peeled and minced
    • Lime or lemon wedges
    • About 32 fresh mint leaves, rinsed
    • Chili powder
    • Salt and ground white pepper
    • About 8 ounces English cucumber
    • Chili powder
    • About 8 ounces English cucumber
    • Lime or lemon wedges
    • 2 tablespoons finely chopped fresh mint leaves
    • 1 leek (about 8 oz. total)
    • 1 slender baguette (1 1/2 to 2 in. wide; 8 oz.)
    • Garlic-flavored cooking oil spray or 2 tablespoons olive oil
    • 2 tablespoons finely chopped fresh mint leaves
    • 1 leek (about 8 oz. total)
    • 1 slender baguette (1 1/2 to 2 in. wide; 8 oz.)
    • ¼ cup chopped shallots
    • 5 tablespoons olive oil

1. Trim and discard dark green tops and root ends from leek. Split white stalk lengthwise and rinse well to remove dirt between layers. Finely chop leek.2. In a 10- to 12-inch frying pan over medium-high heat, stir leek, shallots, garlic, and soybeans in 2 tablespoons olive oil until leek is limp...

View full recipe at My Recipes

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