I received a big bag of arugula in our last CSA share and besides putting it into salads, I never know what to do with it. But now, I have a new favorite recipe – actually all three of us enjoyed it. I didn’t think my daughter would eat it because of the peppery taste of arugula, but she gobbled down a couple pieces of crostini and asked for more. Success! This would be a great recipe to use for an appetizer for a holiday party. I love how green the mixture is and it tastes so fresh.
On a side note, we’re waiting for the arrival of Hurricane Sandy today and tomorrow. We’re as prepared as we can be. I’m a little worried about losing power but I think we’ll manage if we do. We’re stocked with bottled water and non-perishable foods if we need to. Hoping everyone stays safe!
1 cup shelled edamame, cooked
5 Tbsp olive oil, divided
1 1/2 cup arugula, packed, divided
3 Tbsp grated Parmesan cheese (plus extra for serving)
1/4 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp salt
1/8 tsp fresh ground pepper
1 whole baguette, sliced
1 garlic clove
Preheat oven to 350 degrees. Slice the baguette into diagonal slices about 1/3 inch thick. Place on a rimmed cookie sheet and drizzle with a tablespoon of olive oil. Bake until golden and crisp, about 8 to 10 minutes. Rub with the cut side of a garlic clove.
While the baguette is toasting, pulse the edamame in a food processor until very coarsely chopped. Transfer half to the mixture to a large bowl. To the food processor, add 4 tablespoons of oil, 1/2 cup chopped arugula, cheese, lemon zest and juice, salt and pepper and puree until smooth. Add this mixture to the bowl.
Coarsely chop the remaining cup of arugula and gently fold into the edamame mixture. Spoon the mixture onto the baguette toasts, drizzle with olive oil and sprinkle with cheese.
Source: Tasty Kitchen