Minted Edamame Roasted Tomato Canapes
Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.
Yield
36 servingsPrep
10 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
beans
frozen soy beans, 1 pound, or 1 1/4 cups, or sub. lima beans |
|
| ⅓ | cup |
mint leaves
freshly shredded, packed |
*
|
| 3 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
lemon zest
freshly grated |
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| ½ | teaspoon |
salt
or to taste |
|
| 36 | each |
Whole wheat crackers
or more as needed |
* |
| ⅓ | cup |
goat (chevre) cheese
crumbled, or feta cheese, optional |
*
|
| For oven dried tomatoes | |||
| 2 | cups |
cherry tomatoes
halved |
|
| 1 ½ | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
or to your own taste, minced |
|
| 1 | pinch |
salt and black pepper
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
beans
frozen soy beans, 1 pound, or 1 1/4 cups, or sub. lima beans |
|
| 79 | ml |
mint leaves
freshly shredded, packed |
*
|
| 53 | ml |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
lemon zest
freshly grated |
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 2.5 | ml |
salt
or to taste |
|
| 36 | each |
Whole wheat crackers
or more as needed |
* |
| 79 | ml |
goat (chevre) cheese
crumbled, or feta cheese, optional |
*
|
| For oven dried tomatoes: | |||
| 473 | ml |
cherry tomatoes
halved |
|
| 23 | ml |
olive oil
|
|
| 2 | cloves |
garlic
or to your own taste, minced |
|
| 1 | pinch |
salt and black pepper
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
Directions
For the oven-dried tomatoes:
Toss together tomatoes, oil, salt, pepper and sugar.
Bake, cut-side up, on parchment papper-lined baking sheet in 300 F degrees. oven until shrivelled and dry in centre, about 2 hours, it can be made in advance, then turn off the oven, and let tomatoes stay in the war oven overnight.
Meanwhile, in small saucepan of boiling water, cook frozen soy beans until tender, 4 to 6 minutes.
Drain, reserving ¼ cup of the cooking water, let cool.
Rinse cooked soy beans under cold water, transfer to food processor.
Add half of the mint, oil, garlic, lemon zest, lemon juice, salt and reserved cooking water, purée until smooth.
Spoon generous 1 teaspoon of purée onto each cracker, top with oven-dried tomato, remaining mint leaves, and goat or feta cheese if needed.
Arrange on a large platter and serve.
