Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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

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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