Edamame Bruschetta

I edamame
I feel like eating something green. It's been a while :) I love edamame and have bookmarked this super interesting recipe a while back, classic Italian brushetta with a Japanese twist. Perfect to meet the green quota yet satisfying my carbo craving. I wolf down at least 4 slices in my attempt to eliminate the not-so-perfect-looking pieces. Ha!

Wei Shen dropped a fun fact the other day that soybean milk is made from edamame. Well, he's half right, edamame is the immature soy (hence bright green), while the pale yellow soy for milk (or tofu) that we usually drink is from the fully mature crop. Check out the soy milk experiment from Kathy using both the beans. I shall not bore you with any nutritious facts, just eat more of it or I'll help you out :)

Herbs
  • 2 dried chilis, or dried chili flakes
  • ½ cup mint leaves
  • Black peppercorns
Ingredients
  • 250g frozen edamame
  • 3 tsb extra virgin olive oil
  • 3 garlic cloves
  • 1 tbs grated Parmesan cheese
  • ½ loaf wholemeal French baguette, thickly sliced
Serves 8-10 pieces. Adapted from Healthy Eating Plans

Pretty in green!
Directions
  1. Fill a medium-sized pot with water and bring to boil. Add slightly defroze edamame to the pot and let it boil for 15 minutes or until soft. To test it, scope out a piece of edamame, deshell and taste the texture of the bean
  2. Once it's ready, deshell all edamame in a small bowl and use a fork to mash it up. Alternatively, give it a few quick pulse in a grinder for more even texture
  3. With 3 garlic cloves, crush and roughly mince only 2 cloves (with skin on) while setting 1 crushed whole clove aside
  4. Combine olive oil, 2 garlic cloves, chopped dried chili and mint leaves in a bowl and leave to infuse for at least 10 minutes. I left mine for half an hour while I got busy with the main dish or resume daydreaming :)
  5. Toast sliced baguette 10 minutes before serving. Rub a piece of the crushed garlic clove that was set aside earlier on each of the toasted slices. This adds a layer of intense fresh garlic flavour to the bread, classic step in preparing bruschetta 
  6. Mix mashed edamame with infused oil and top each toasted baguette with equal portion
  7. Sprinkle cheese and few cranks of freshly grounded black pepper. Garnish with leftover mint leaves and serve immediately!
I also wanted to share some useful tips from Wiffy on how to grow your own mint leaves. It's less wasteful and you can cook ala Jamie Oliver-style, plucking fresh herbs from your kitchen sill :)

17 comments:

  1. This is such a unique idea! Love it. I'm a huge fan of fusion recipes, and this one includes some of my favorite ingredients.

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  2. I fall in love with those spring bruschetta at the first sight! Green, fresh, and appetizing! I can almost feel the SPRING even it's -4 degrees here. :-))

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  3. That's freezing cold Angie! BUT perfect for skiing! :) I miss that a lot here in Singapore!

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  4. That's healthy and another way to eat edamame!

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  5. Love this recipe! Beautiful colors and looks incredibly delicious!! Bookmarked

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

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  6. The chile and mint sound great in this. Love the mix of Japanese and Italian elements!

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  7. Edamame is my go-to healthy snack. Love your variation with this versatile ingredient :) Pretty photos too!

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  8. What a fabulous alternative to tomatoes! I really love the idea of this and the green looks so fabulous! :D

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  9. The green colour on the baguette looks so inviting. Gorgeous shots!

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  10. I love this idea! So fresh and healthy and full of flavour.

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  11. Very nice twist! and edamame milk?!hmm I have to try to believe =P

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  12. Wow this is sooo up my alley - gorgeous photo. I am in love with edamame too... have you ever found it fresh - I only seem to be able to get frozen. Ughh. Drooling.

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  13. Yum!! I just happened on your blog, and I am LOVING the photography. And the arrangement of the food. And the actual recipes! I would eat pretty much everything you have on here. I think I might have to make the bruschetta this weekend.

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  14. That looks sooo good! and healthy! I'm loving this idea for sure. Might also make a good dip.

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  15. oooh this is amazing! what a great idea!

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  16. @pigpigscorner
    Ugh, diluted edamame, I don't think I'd try :P

    @foodie and the chef
    Come to think of it, I've never been able to find fresh ones either

    @jennaseverythingblog
    I'm so flattered! :)

    @daphne
    Oh good idea with the dip!

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  17. thanks for your mention, I'm so touched.

    Bruschetta is one of my favourite finger food, but yet to see edamame version with mint. It looks so fresh and inviting.

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