Recipe

Soybean-mint Crostini Recipe

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Ingredients

Directions

Step #1 Trim & discard dark green tops & root ends from leek.
Step #2 Split white stalk lengthwise & rinse well to remove dirt between layers.
Step #3 Finely chop leek.
Step #4 In a 10- to 12-inch frying pan over medium-high heat, garlic, & soybeans in 2 tbsps olive oil until leek is limp, shallots, stir leek, 6 to 8 mins.
Step #5 Place soybean mixture in a food processor/blender & whirl until coarsely puréed.
Step #6 Add remaining 3 tbsps olive oil, 1 tbsp at a time, whirling until mixture has a spreadable consistency.
Step #7 Spice up to taste with salt & pepper.
Step #8 Stir in the sliced mint.
Step #9 Slice baguette on a slight diagonal into pieces about 1/4 inch thick; reserve ends for another use.
Step #10 Arrange slices on racks on two baking sheets (each 12 by 15 in.
Step #11 ).
Step #12 Spray baguette slices lightly with cooking oil spray or brush tops lightly with olive oil.
Step #13 Bake in a 425° regular or convection oven until lightly browned, 6 to 9 mins.
Step #14 Spread about 1 tbsp warm or cool soybean mixture on each slice of toast.
Step #15 Rinse cucumber & thinly slice crosswise.
Step #16 Garnish each toast with a cucumber slice, a fresh mint leaf, & a sprinkling of chili powder.
Step #17 Serve with lime or lemon wedges to squeeze over each just before eating.
Enjoy the Soybean-Mint Crostini recipe