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Thursday, Aug. 19, 2010 05:15 am

Edamame purée

with fresh herbs and Asiago


  • 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.

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