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Edamame Crostini
From the Draeger's Cooking School Files

By Draeger's Cooking School

Serves 12

1 sweet baguette, sliced into ¼-inch thick slices
2 tablespoons extra virgin olive oil
3 tablespoons Kosher salt, divided use
1 teaspoon freshly ground black pepper
½ pound frozen shelled edamame beans
3 teaspoons Japanese soy sauce
¼ cup cooking water from edamame
2 tablespoons canola oil
1 teaspoon wasabi powder, mixed with ½ teaspoon water
1 tablespoon pickled ginger, cut into thin strips
½ teaspoon black sesame seeds, for garnish
Preheat the oven to 350°F.

Place baguette slices on a sheet pan and brush lightly with olive oil. Sprinkle with 1 teaspoon Kosher salt and the pepper. Bake the baguette slices until crisp on the outside, but still soft in the center, about 8-10 minutes. Remove from the oven and allow the bread to cool.

In a 2-quart saucepan over medium heat, bring some water to a boil and add the remaining Kosher sale and the edamame. Reduce the heat to medium and simmer the edamame for 6 minutes or until tender. Reserve ½ cup of the cooking liquid and drain the edamame.

In a food processor fitted with the metal blade, puree the hot edamame, soy sauce, canola oil and wasabi. Add ¼ cup of the reserved cooking water and process until the edamame is a very smooth, creamy puree (this may take two to three minutes). Add more cooking water if necessary to achieve a smooth consistency.

Place puree in a piping bag fitted with a large star tip. Pipe puree onto toasted crostini. Garnish crostini with pickled ginger slices and sprinkle black sesame seeds on top.

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Simon Pearce
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