Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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

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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