Edamame Ricotta spread

(from greenfood’s recipe box)

Prep time: 30 minutes
Cook time: 20 minutes
Serves 20 people

Ingredients

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  • Freshly ground pepper
  • 11/4 c. frozen shelled edamame
  • 1 tsp. unsalted butter
  • 2 large shallots
  • 2 tsp. bourbon (optional)
  • 3 tbsp. fresh ricotta
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • 1/2 tsp. lemon zest
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh tarragon
  • 10 Endive leaves
  • 10 cucumber rounds

Directions

  1. In a medium skillet over medium heat, melt butter. Sauté shallots until golden brown, about 7 minutes, stirring occasionally. If using bourbon, add to shallots and deglaze, scraping up any brown bits from bottom of pan. Season with salt and pepper.

  2. In a food processor, puree edamame, sautéed shallots, ricotta, olive oil, garlic, and lemon zest and juice. Transfer mixture to a medium bowl and mix in chopped tarragon. Season with salt and pepper.

  3. Place endive leaves and cucumber slices on a platter, top each with 1 heaping tablespoon edamame-ricotta spread, and garnish with tarragon leaves.

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