Edamame and Roasted Tomato Canapés Edamame and Roasted Tomato Canapés

Author: Canadian Living

 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

Ingredients

Tomatoes:

Method

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).

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

%RDI

  • Iron 2.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Edamame and Roasted Tomato Canapés

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