- 2 c. cooked, shelled edamame
- 3/4 - 1 c. finely grated aged Asiago cheese, plus extra for garnish
- 1/3 c. loosely packed mint or basil leaves, or a combination
- 1 tsp. minced garlic, or more or less to taste
- 1 tsp. – 1 T. white wine vinegar, OR white wine Worcestershire, OR lemon juice
- 1/3 c. extra-virgin olive oil, plus extra for garnish
- Salt and freshly ground pepper
- Mint or basil sprigs or thinly slivered leaves for garnish, optional
Combine
1 1/2 c. of the edamame, the cheese, herbs, garlic, and 1 tsp. of the
vinegar/white wine Worcestershire/lemon juice in the bowl of a food
processor. Alternatively you could mash the ingredients with a potato
masher, in which case you should mince the herb leaves (measure BEFORE
mincing). Add the olive oil in a thin stream and process until the
mixture is puréed, but still has some texture to it.
Add the remaining edamame and pulse a few times until they are incorporated but just very coarsely chopped.
Season to taste with the salt and pepper, and add a little more vinegar/white wine Worcestershire/lemon juice if desired.
To
make crostini: Grill or toast slices of good quality baguette, country
or sourdough bread lightly on both sides. Spread a thick layer of the
mixture on the slices, and garnish with a drizzle of olive oil, shaved
or grated Asiago, and slivered herb leaves if desired. The number of
crostini will depend on the size of the bread slices
Alternatively,
mound the mixture on a plate and garnish with herb sprigs around the
base, and drizzle with a little more olive oil and Asiago shavings or
gratings and slivered mint/basil leaves. Serve with crackers, thin
slices of fresh or toasted bread, or Belgian endive leaves. Makes about
3 c.
