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.
frozen soy beans, 1 pound, or 1 1/4 cups, or sub. lima beans
freshly shredded, packed
olive oil, extra-virgin
or to taste
Whole wheat crackers
or more as needed
goat (chevre) cheese
crumbled, or feta cheese, optional
|For oven dried tomatoes:|
or to your own taste, minced
salt and black pepper
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.