edamame crostini

edamame crostini
1 whole sweet baguette
sliced into ¼-inch thick slices
2 tbsp extra virgin olive oil
1 tbsp kosher salt
1 tsp freshly ground black pepper
2 tbsp kosher salt
1/2 lb edamame beans
3 tsp japanese soy sauce
2 tbsp canola oil
1 tsp wasabi powder
mixed with ½ teaspoon water
1 tbsp pickled ginger
cut into thin strips
1/2 tsp black sesame seeds
Preheat the oven to 350°F.
Place baguette slices on a sheet pan and brush lightly with olive oil. Sprinkle with 1 teaspoon Kosher salt and the pepper. Bake the baguette slices until crisp on the outside, but still soft in the center, about 8-10 minutes. Remove from the oven and allow the bread to cool.
In a 2-quart saucepan over medium heat, bring some water to a boil and add the remaining Kosher salt and the edamame. Reduce the heat to medium and simmer the edamame for 6 minutes or until tender. Reserve ½ cup of the cooking liquid and drain the edamame.
In a food processor fitted with the metal blade, purée the hot edamame, soy sauce, canola oil and wasabi. Add ¼ cup of the reserved cooking water and process until the edamame is a very smooth, creamy purée (this may take two to three minutes). Add more cooking water if necessary to achieve a smooth consistency.
Place purée in a piping bag fitted with a large star tip. Pipe purée onto toasted crostini.
Garnish crostini with pickled ginger slices and sprinkle black sesame seeds on top.