Edamame and goat cheese crostini
There's more to crostini than just tomatoes, like this fresh edamame spread.
This snack is the perfect spring appetizer. The color alone is one reason. But pureed edamame works so well with goat cheese, bringing a freshness to it. And a drizzle of olive oil over the top doesn't hurt either if you want to add something extra.
Leftover puree, if there is such a thing, is great on sandwiches or for toast the next morning. I have even used it as a makeshift pesto, folding in chopped herbs or even kale. There are so many options.
- 1 1/2 cup cooked edamame
- 1/2 cup + 1 teaspoon olive oil
- 1/8 teaspoon sea salt
- 8 ounces goat cheese
- 1 baguette
- 1/4 cup micro greens
Slice the baguette into 1/4-inch thick slices (about 60).
Brush with oil and bake for 15 minutes at 350° F (175° C) until golden brown. Keep an eye on these as they can get over baked quickly.
While the baguette is baking, puree the cooked edamame, olive oil and sea salt until smooth.
Remove crostini from oven, let cool and spread a think layer of goat cheese on each slice. Then add the edamame puree.
Top with micro greens and serve.