1 loaf French bread
1½ cups cooked fresh or frozen edamame (soybeans)
1 ounce Cabot Sharp Cheddar, grated (about ¼ cup)
¼ cup extra-virgin olive oil, plus extra for serving
Juice of 1⁄2 lemon, plus extra for serving
2 tablespoons finely chopped fresh mint
1 clove garlic, finely minced
Salt and ground black pepper to taste
1 cup white crab meat
PREHEAT oven to 275°F.
CUT 12 thin slices from bread. Arrange on baking sheet and bake for 7 minutes. Turn over and bake until lightly golden, about 5 minutes longer.
COMBINE edamame, cheese, olive oil, lemon juice, mint and garlic in a medium bowl; mash until mixture holds together but some of beans are still visible. Season with salt and pepper.
SPREAD mixture over toasts and top with some of crab meat. Add small squeeze of lemon juice and drizzle of oil to each.
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