Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

  • ¼ cup chopped shallots
  • 5 tablespoons olive oil
  • 2 ¼ cups (12 oz.) frozen shelled soybeans, thawed
  • Garlic-flavored cooking oil spray or 2 tablespoons olive oil
  • 1 clove garlic, peeled and minced
  • Lime or lemon wedges
  • About 32 fresh mint leaves, rinsed
  • + 18 more ingredients
    • Chili powder
    • Salt and ground white pepper
    • 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
    • About 32 fresh mint leaves, rinsed
    • 1 clove garlic, peeled and minced
    • 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.)

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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