Edamame and Roasted Tomato Canapes

Edamame and Roasted Tomato Canapes
Edamame and Roasted Tomato Canapes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 1

    lb(454 g) frozen shelled edamame, (about 1-1/4 cups)

  • 1/2

    cup shredded fresh mint

  • 1/4

    cup extra-virgin olive oil

  • 1

    clove of garlic, minced

  • 3/4

    tsp finely grated lemon rind

  • 2

    tbsp lemon juice

  • 3/4

    tsp salt

  • 36

    gluten-free crackers or whole-grain crackers

  • 1/2

    cup crumbled feta cheese, (optional)

  • Tomatoes:

  • 2

    cups cherry tomatoes, halved

  • 2

    tbsp extra-virgin olive oil

  • 1

    pinch salt

  • 1

    pinch pepper

  • 1

    pinch granulated sugar

Directions

Tomatoes: Toss together tomatoes, oil, salt, pepper and sugar. Bake, cut side up, on parchment paper–lined baking sheet in 300°F (150°C) oven until shrivelled and dry in centre, about 1-1/2 hours. Meanwhile, in small saucepan of boiling water, cook edamame until tender, about 5 minutes. Drain, reserving 1/4 cup of the cooking liquid; let cool. Rinse edamame under cold water; transfer to food processor. Add half of the mint, the oil, garlic, lemon rind, lemon juice, salt and reserved cooking liquid; purée until smooth. Spoon generous 1 tsp purée onto each cracker; top with tomatoes, remaining mint, and feta cheese (if using).

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