Edamame & Arugula Spread
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 1 cup shelled fresh or frozen edamame
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 cup packed baby arugula, divided in 2 piles
  • ¼ cup Parmigiano-Reggiano
  • 1 teaspoon grated lemon zest
  • ½ teaspoon fresh lemon juice
  • ½ tsp kosher salt
  • ⅛ tsp pepper
  • ¼ cup mint to garnish
  • olive oil for drizzling
  • sliced baguette
Instructions
  1. Preheat oven to 375°F with rack in middle.
  2. If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
  3. Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
  4. Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
  5. Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
  6. Add smooth mixture into the bowl with chunky edamame..
  7. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
  8. Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
  9. Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.
Notes
It's VERY important that you remember to remove edamame beans from pods. The outer shell is super coarse & stringy and not something you want to eat.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/fava-bean-arugula-spread/