Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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

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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