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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.












Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


500 grams beans
frozen soy beans, 1 pound, or 1 1/4 cups, or sub. lima beans
cup mint leaves
freshly shredded, packed
3 ½ tablespoons olive oil, extra-virgin
1 clove garlic
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
cup goat (chevre) cheese
crumbled, or feta cheese, optional
For oven dried tomatoes:
2 cups cherry tomatoes
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 3356% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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