Soybean-Mint Crostini

Soybean-Mint Crostini
Photo by James Carrier

Ingredients

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