Soybean Croustades

Name: Soybean Croustades
Ingredients: 4 slices of thin slice whole-wheat or white sandwich bread; 1 tbsp melted butter or olive oil; 1/2 cup frozen shelled soy beans; 1 small shallot, coarsely chopped; 2 tbsp chopped basil, plus 12 small leaves for garnish; 1 tbsp olive oil; 1 garlic clove, chopped; Salt and freshly ground black pepper

8 ingredients

13 steps

Ingredients

4 slices of thin slice whole-wheat or white sandwich bread
1 tbsp melted butter or olive oil
1/2 cup frozen shelled soy beans
1 small shallot, coarsely chopped
2 tbsp chopped basil, plus 12 small leaves for garnish
1 tbsp olive oil
1 garlic clove, chopped
Salt and freshly ground black pepper

Directions

1

Preheat the oven to 350F (180C).
2

Trim the crusts from the bread.
3

Flatten the slices with a rolling pin, and brush with the melted butter.
4

Using a 2in (5cm) round cookie cutter, stamp out 3 pieces from each slice of bread.
5

Push the bread, butter-side down, firmly into a 12-cup mini-muffin pan.
6

Bake for about 12 minutes, or until well crisped.
7

Remove the croustades from the pan and let cool on a wire rack.
8

Cook the frozen beans in a saucepan of lightly salted boiling water about 5 minutes, until tender.
9

Drain, rinse in cold water, and drain again.
10

Coarsely puree the beans, shallot, basil, oil, and garlic in a blender or food processor.
11

Season with salt and pepper.
12

Divide the bean pesto among the croustades and top each with a basil leaf.
13

Serve immediately.