Crostini with Edamame and Parmesan Reggiano
1 ½ C. Shelled edamame
1 C. Parmesan Reggiano – Cut into tiny cubes
1 T. Fresh thyme leaves
Grated zest of one lemon
¼ C. Extra virgin olive oil
Salt and pepper to taste
20 Crostini’s (Italian baguette or Pulgiese)
In a large bowl, add the shelled edamame, parmesan reggiano cubes, thyme, lemon zest and olive oil. Toss and add salt and pepper to taste.
Cut the Italian baguette or Pulgiese bread into about 20 slices. If you use Pulgiese bread, you will want to cut each slice in half. Brush with olive oil. Grill for extra great flavor and be sure to watch carefully and flip often until crispy. You can bake or toast in the oven instead of grilling.
To serve, place prepared crostini on a large platter. Top each one evenly with the edamame mixture and enjoy.
*Adapted from a recipe orignally from Tori Ritchie
1 ½ C. Shelled edamame
1 C. Parmesan Reggiano – Cut into tiny cubes
1 T. Fresh thyme leaves
Grated zest of one lemon
¼ C. Extra virgin olive oil
Salt and pepper to taste
20 Crostini’s (Italian baguette or Pulgiese)
In a large bowl, add the shelled edamame, parmesan reggiano cubes, thyme, lemon zest and olive oil. Toss and add salt and pepper to taste.
Cut the Italian baguette or Pulgiese bread into about 20 slices. If you use Pulgiese bread, you will want to cut each slice in half. Brush with olive oil. Grill for extra great flavor and be sure to watch carefully and flip often until crispy. You can bake or toast in the oven instead of grilling.
To serve, place prepared crostini on a large platter. Top each one evenly with the edamame mixture and enjoy.
*Adapted from a recipe orignally from Tori Ritchie
This sounds delightful, and looks great for a great together. I think I will try this for a Birthday celebration I am attending in June:)
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