Wine Dinner: Edamame Crostini with Meyer Lemon & Shiso, paired with Yuki No Bosha Junmai Ginjo

by Tokyo Terrace on August 21, 2010

In lieu of Cocktail Friday this week, I’m posting the 2nd of 6 courses from the wine dinner at Ursula’s. Not to worry, the liquor will start flowing again next week, but for now we are going through a little detox.

For the second course of the wine dinner, I made these edamame crostini with Meyer lemon and shiso. The idea behind the entire dinner was to show the diners how to enjoy new ingredients in familiar dishes. Crostini has become a mainstay in many restaurants and recipes are everywhere for these little toasts, making it a perfect way to explain the fusion of ingredients.

This recipe came to fruition after I made something similar using fava beans in Tokyo last spring. My original idea was to use yuzu (for more info on yuzu, check this post from the White on Rice Couple), but since it is unbelievably difficult to find in the United States I went with the Meyers. I was pleased to find that the sweet yet tart flavor was actually very close to that of the Japanese citrus I love so much. If I could have limitless yuzu year round I would be a happy chica.

Once I decided on the Meyer lemons, I opted for shelled edamame as a base rather than fava beans which were also difficult to find this time of year. The bright green soy beans tasted like springtime in Japan and offered a vibrant color to the crostini. The shiso (read more about shiso by clicking here), with its slightly minty flavor, was the perfect way to accent this fresh dish. It was wonderful hearing positive feedback about the crostini as guests were biting into the creamy topping and crunchy toasts. The wine-master, Kurt, paired the crostini with a fresh, floral sake called Yuki No Bosha Junmai Ginjo. The pictures above show a glass of Toad Hollow Chardonnay, which was a great pairing as well.

So what do you do if you can’t find shiso? Substitute a little basil in the recipe instead. And if you can’t find Meyer lemons, use regular lemons. Most grocery stores these days sell shelled edamame in the frozen section, so take a look the next time you go shopping. This is a healthy, fast and easy appetizer to make. If you have frozen edamame in your freezer, you’ve got the makings of a great appetizer on-hand! Enjoy!

Edamame Crostini with Meyer Lemon & Shiso

Makes about 30 crostini

2 baguettes, sliced 1/2 in thick

Olive oil, for brushing the bread

4 cups shelled frozen edamame, cooked following package instructions

1/4 cup meyer lemon juice (from about 1 lemon) and zest

1 clove of garlic, roughly chopped

1/3 cup shiso leaves, roughly chopped

1/3-1/2 cup olive oil

Heat the oven to 375 F. Arrange the sliced bread on a baking sheet, brush with olive oil and bake for about 10-15 minutes. Keep a close eye on it to make sure it doesn’t burn. Adjust the heat if they are browning too quickly.

Meanwhile, place the cooked edamame, lemon juice, half the lemon zest, garlic, and shiso in a food processor. Pulse 4 or 5 times to combine the ingredients. Then, with the processor running, stream the olive oil through the top until it reaches a creamy, but not runny, texture. (Think hummus.)You may not need to use all the olive oil.

Season with salt and pepper. Spread the edamame mixture on the toasts, the top with the leftover lemon zest.

*To make ahead, prepare the spread and the toasts separately. Store in airtight containers, refrigerate the spread, and reserve for up to 2 days.

Salt & Pepper to taste

Related Posts with Thumbnails
  • The Cookbook Apprentice

    This looks delicious. I really enjoyed reading your blog.

  • The Cookbook Apprentice

    This looks delicious. I really enjoyed reading your blog.

  • Scandifoodie

    My gosh those edamame beans are so beautifully green! I really love edamame, so this recipe is a must try for me! Thanks for sharing!

  • Janis

    Yum! I made fava and shiso pesto and loved it. I have a boatload of shiso growing in my garden.

  • ThePenandThePear

    edaname is one of those great go-to's – healthy and delicious! Beautiful photo!


  • Kathleendedon

    Beautiful crostini! The slivers of lemon peel and the single whole edamame on each one is very appealing!

  • Realjg21

    making that today!

  • Celeste Cole

    I have a soft spot for Meyer lemons (I've never had yuzu). They say Meyer Lemons are like love. Like yuzu sometimes hard to find, but well worth the wait. I was glad you enjoyed your Meyer lemons and they worked with this recipe.

    Where I live we don't have easy access to fresh Meyer lemons. But I've figured out how to cope with it. I just and order directly ( ) from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in Canada. This way I get fresh Meyer lemons picked from the tree without all the time sitting in cartons, trucks and warehouses on their way to market where they lose their freshness.

  • Bradley R White

    See, the great part about being your hubby is that I got to try all the practice rounds of this amazing app. This version is beautiful and delish and I hope we'll be hosting a party sometime soon so that we can make these again…very soon. Love, Mr. Terrace.

  • Natasha Cardinez

    What a fabulous idea! I always have edamame on hand as a snack; this a great way to change things up a bit.

  • Cookincanuck

    What a gorgeous color the edamame mixture is! I would be thrilled to be served these at a dinner party.

  • Spinachtiger

    I like this idea. Edamame and lemon good for anytime.

  • eatlivetravelwrite

    I just discovered an edamame guac at a little gourmet store up the street from me but looks like I can just make my own. Thanks for posting this delicious and versatile recipe! beautiful colours!

  • Katie@Cozydelicious

    These crostini look amazing! I love meyer lemon and am so excited to have another way to use it! Yum! And thanks for the basil suggestion because I ahve been searching for shiso for weeks with no success!

  • Debi (Table Talk)

    I have been traveling most of the summer~back home ready to get back to work and catch up on reading my favorite blogs, which leads me here.
    This crostini sounds fantastic, and I'm sure it was a wonderful addition to your menu.
    Congrats on your new full-time job–what are you doing?

  • Pingback: Wine Dinner: Salmon with Miso Butter, Snap Peas & a Fried Egg paired with a 2007 Deux Amis Zinfandel — Tokyo Terrace :: An American Foodie in Tokyo()

  • Pingback: New Year’s Eve Menu 2010 — Tokyo Terrace :: An American Foodie in Tokyo()

  • Pingback: Easter Brunch Menu — Tokyo Terrace :: An American Foodie in Tokyo()

  • Emma DeCaro

    Do you have a son named Tim that went to Nishimachi? If so, I was one of his classmates and would love to know where he is going to college in the fall! My email is

Previous post:

Next post: