it’s not easy being green.
ask kermit. ask oscar. ask these delicious crostinis!
so far my game day food posts have aired pretty heavy on the traditional side but these little crostinis are SURE to surprise you + your guests.
the pesto is packed with vitamins, good-for-you-greens + everyone’s best friend, cheese! they blend together for an airy crostini topping that you’ll be scooping on seconds for!
the thing i love love love about them, as far as entertaining goes, they whip up pregame + can easily be spread {there my puns at!} when the hunger strikes.
so, let’s keep things short and sweet + get down to business – today’s too gorgeous to sit around + read the computer.
there’s no frills here! just a few delightful ingredients whipped up in a food processor + spread across homemade {or store-bought! whatever your night calls for!} garlic crostinis.
give these a try! i think you’ll have a whole new appreciation for the green side of things!
{psst. if you’re a seahawks fan, these are right on the color scheme money!}
- 1 cup frozen edamame
- 1½ cups baby arugula
- 2 tablespoons parmesan-asiago, grated
- ¼ cup olive oil {plus additional for the baguette slices}
- 1 lemon, zested + juiced
- salt + pepper, to taste
- 1 baguette, sliced on the diagonal into ¼ inch slices
- 1 garlic clove
- fresh mint leaves, for garnish
- preheat your oven to 350º
- place the baguette slices onto a baking sheet + brush them with olive oil.
- bake until golden + crisp {about 10 minutes}
- remove from the oven + rub the top of each with the garlic clove.
- over high heat, fill a saucepan with water + bring to a boil.
- while that's coming to a boil, prepare an ice bath for the cooked edamame. fill a small bowl with water + a few ice cubes. set aside.
- once boiling, add the frozen edamame + cook until tender {about 4 minutes}
- remove the tender edamame from the pot with a slotted spoon + transfer directly into the ice bath {this stops the cooking + keeps the bright green color!}
- in the bowl of a food processor, place the edamame + pulse until it is coarsely chopped. then transfer half the mixture to a separate mixing bowl.
- to the bowl of the food processor with the edamame still in it - add ½ cup arugula, ¼ cup olive oil, parmesan, lemon juice, lemon zest, salt + pepper. puree until smooth!
- coarsely chop the remaining 1 cup of arugula + add it with the coarsely chopped edamame in the mixing bowl. once the puree is done, add the puree to this bowl as well.
- spoon the edamame mixture onto the toasted crostinis, garnish with mint + enjoy!
you may choose to microwave the frozen edamame to thaw them! just be sure to fully drain + get them into an ice bath immediately!
the toasted crostinis can be made up to one day ahead of time! after baking, store them in an airtight container until ready to use!
the edamame-arugula pesto can be made up to 12 hours before needed! store, chilled, in an airtight container as well.
fresh fava beans when they’re in season, would be a lovely swap in for the edamame. be sure to shell them!
this crostini was made for wine pairing! serve alongside a chilled glass of rosé!
this recipe is from the delightful Gourmet All-Time-Best Recipes special edition magazine! You should try to scoop one up on mag stands near you, it’s a great edition!
check out the recipe from the day i made it!
{don’t forget to follow along on my snapchat @kellymaurine for realtime recipes + sneak peeks!}
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!