Edamame & White Bean Tapenade

“Sharing food with another human being is an intimate act that should not be indulged in lightly.” -M. F. K. Fisher


If there’s one way I could pick to eat a meal it would probably be on toast, crostini style, as a small plate. I love things in mini form and enjoyed with a group of friends. For me, small frequent meals are my favorite and I love any excuse to cook for a group in this same way. If I could have my friends/family over every night for a well planned out cocktails and tapas menu I would, honestly. This is why I truly adore food and cooking. I love the camaraderie surrouned by it and the innate feeling we all acquire within to feed each other as we talk and indulge in conversation. I believe that this is why we all, humans across the globe, share a common need to provide each other with a meal. Food is always the central focus when entertaining and that is because we only share our comestibles with the people who we genuinely love. Giving our own rations is the ultimate showcase of adoration and affection. That in a sense, is why I have such a passion for all of this. Food is the one thing that can bring us all together, all cultures, all sexes, all religions alike. We all have to eat, and we all understand that to provide a meal for your neighbor is the absolute form of kindness. So in my advice, I recommend that you invite your closest friends and comrades over for some bevies and a home-cooked spread. Extend the love and show them you care.

Tapenade refers to a common hors d’oeuvre served in France. It usually applies to a appetizer served on toasts with capers, olives, anchovies, and olive oil. I wanted to play up the provencal flavors and add a bit of fresh herbs, lemon, and hearty legumes. These crostinis would be incredible with a cheese or charcuterie plate and some crisp white wine on a picnic at the beach on a sunny weekend day. Or, perhaps just as a mid-day snack like I did. I recommend that you make this a day in advance to let the flavors develop.






Edamame & White Bean Tapenade {Vegan}

makes about 18 crostinis
(prep time: 10 minutes, cook time: 5 minutes)

1 fresh baguette, sliced into 18 pieces

1 15 oz can organic great northern white beans, drained & rinsed

1/2 cup fresh edamame, shelled

1/2 cup pitted kalamata olives, chopped

1/4 cup capers

2 green onions, green & white parts chopped

2 TBSP fresh mint, finely chopped

2 TBSP fresh flat-leaf Italian parsley, finely chopped

1 TBSP extra virgin olive oil, plus more for drizzling

Juice and zest of 1 lemon

1/2-1 tsp red pepper flakes (depending on your spice level)

1 tsp sea salt (or more to taste)

1 tsp freshly ground black pepper (or more to taste)

1/2 tsp garlic powder

1. Preheat your conventional oven or toaster oven to 375º. Slice the fresh baguette and add a drizzle of olive oil to each slice. Toast for about 5 minutes or until crunchy and slightly golden brown. Remove from the oven and set aside.

2. In a large bowl combine all of the remaining ingredients and toss well to combine. Add a spoonful to each toast and serve immediatley. The edamame and white bean tapenade can be made up to two days in advance and stored in an air-tight container in the fridge. My advice: enjoy with a cold crisp sauvignon blanc and with a group of your favorite people.



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