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.
- Portion size 36 servings
- Credits : Canadian Living Magazine: January 2011
- 1 lb frozen shelled edamame (about 1-1/4 cups/300 mL)
- 1/2 cup shredded fresh mint
- 1/4 cup extra-virgin olive oil
- 1 clove garlic minced
- 3/4 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 3/4 teaspoons salt
- 36 gluten-free crackers
- 36 whole-grain crackers
- 1/2 cup crumbled feta cheese (optional)
- 2 cups cherry tomatoes halved
- 2 tablespoons extra-virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
MethodTomatoes: 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).
Nutritional facts Per piece: about
- Sodium 57 mg
- Protein 1 g
- Calories 36.0
- Total fat 3 g
- Potassium 46 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 2 g
- Iron 2.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0