Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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