Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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