Recipes from Local Restaurant Chefs

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Edamame Crostini Appetizer
(serves 4)
from former Paradiso Trattoria in Monterey, California
12  1/4" slices French bread, toasted in the oven or on a grill
Edamame Puree:
1/2 lb. edamame beans, shelled
1 clove garlic, minced
1/4 cup extra-virgin olive oil
Juice of 1 lemon
salt and white pepper to taste
  • Boil edamame in salted water until tender, about 5-7 minutes.
  • Drain and cool in ice bath.
  • Drain well and puree in a food processor with garlic and lemon juice.
  • With food processor running, drizzle in olive oil.
  • Season and serve with crostini.

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