Edamame and Roasted Tomato Canapés
12 people added this to their Recipe Box
This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 3636 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 00 sat. fat |
| carb | 2 g2g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 57 mg57mg sodium |
| potassium | 46 mg46mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 77 folate |
- Preparation time: 20 minutes
- Total time : 1-1/2 hours
Festive and healthy, this hors d'oeuvre appeals to everyone, including friends who prefer gluten-free food. For an interesting presentation, break the crackers into pieces or shards.
Ingredients
- 1 lb frozen shelled edamame , (about 1-1/4 cups/300 mL)1 lb frozen shelled edamame, (about 1-1/4 cups/300 mL)
- 1/2 cup shredded fresh mint 1/2 cup shredded fresh mint
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 clove garlic , minced1 clove garlic, minced
- 3/4 tsp finely grated lemon rind 3/4 tsp finely grated lemon rind
- 2 tbsp lemon juice 2 tbsp lemon juice
- 3/4 tsp salt 3/4 tsp salt
- 36 gluten-free crackers 36 gluten-free crackers or whole-grain crackers
- 1/2 cup crumbled feta cheese , (optional)1/2 cup crumbled feta cheese, (optional)
- Tomatoes:
- 2 cups cherry tomatoes , halved2 cups cherry tomatoes, halved
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
- 1 pinch granulated sugar 1 pinch granulated sugar
Preparation
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 (60 mL) 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 (5 mL) purée onto each cracker; top with tomatoes, remaining mint, and feta cheese (if using).
Meanwhile, in small saucepan of boiling water, cook edamame until tender, about 5 minutes. Drain, reserving 1/4 cup (60 mL) 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 (5 mL) purée onto each cracker; top with tomatoes, remaining mint, and feta cheese (if using).
Source : Canadian Living Magazine: January 2011
- Keywords : Appetizers; New Year's; Edamame; Garlic; Feta; Tomatoes; Bake; Food Processor; 100 calories;
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