Arugula and Edamame Crostini Appetizers

We discovered this recipe on Epicurious a few weeks ago, and it’s become one of our go-to appetizers for holiday fun. The bright green flavors taste like springtime, which can be super welcome in the grey and drizzly environs of Seattle.

Arugula Edamame Appetizer Spread
Arugula Edamame Appetizer Spread

Boil the frozen edamame per the package instructions. Then pulse 1 cup edamamein a food processor until very coarsely chopped. Transfer half the mixture to a large bowl and leave the other half in the processor. Add 1/4 cup oil, 1/2 cup arugula, 3 T grated parmesan cheese, 1/4 tsp grated lemon zest, 1/2 tsp fresh lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper and puree. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.


  • 1 cup frozen (or fresh) edamame (soybeans)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
  • 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
  • 1/4 teaspoon grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 baguette (or other bread for making crostini)
  • 1 garlic clove
  • 16 mint leaves (optional)

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Seattle Foodshed

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