Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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