Edamame and Pear Crostini

Ingredients

• 12 ounce baguette thinly sliced
• 1 large bartlett pears diced peeled
• 0.3 teaspoon pepper black freshly ground
• 16 ounce edamame frozen shelled
• 0.3 cup olive oil extra virgin divided
• 1 cup mint leaves fresh chopped for garnish
• 0.5 cup pecorino romano cheese grated
• 0.5 teaspoon salt 

Equipment

• food processor
• baking sheet
• oven
• slotted spoon

Directions

1. Preheat oven to 37
2. Cook edamame in salted boiling water for 10 minutes.
3. Remove with a slotted spoon, and place in ice water; drain. Set aside 1/4 cup whole edamame; process the remainder in a food processor until coarsely chopped.
4. Combine mashed edamame with reserved whole edamame, 3 tablespoons oil, 1 cup mint, cheese, salt, and pepper.
5. Place baguette slices on a baking sheet, brush lightly with remaining 1 tablespoon oil, and bake for 10 minutes. Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons pear.
6. Garnish with additional mint, if desired.