Soybean Croustades

• 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

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.

thin slice, butter, soy beans, shallot, basil, olive oil, garlic, salt

Taken from www.cookstr.com/recipes/soybean-croustades (may not work)