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Categories:Viewed: 42 - Published at: 4 years ago
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
Method
- Preheat the oven to 350F (180C).
- Trim the crusts from the bread.
- Flatten the slices with a rolling pin, and brush with the melted butter.
- Using a 2in (5cm) round cookie cutter, stamp out 3 pieces from each slice of bread.
- Push the bread, butter-side down, firmly into a 12-cup mini-muffin pan.
- Bake for about 12 minutes, or until well crisped.
- Remove the croustades from the pan and let cool on a wire rack.
- Cook the frozen beans in a saucepan of lightly salted boiling water about 5 minutes, until tender.
- Drain, rinse in cold water, and drain again.
- Coarsely puree the beans, shallot, basil, oil, and garlic in a blender or food processor.
- Season with salt and pepper.
- Divide the bean pesto among the croustades and top each with a basil leaf.
- Serve immediately.
