Roasted Garlic-Edamame Spread

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
This is delicious on toasted crostini and topped with fresh basil. It also works well as a sandwich spread and can be made up to three days ahead.

Yield:

Makes about 2 1/2 cups

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 30 Minutes
Cool: 5 Minutes

Ingredients

1 garlic bulb
1 tablespoon olive oil
2 cups fully cooked, shelled edamame (green soybeans)*
1/2 cup ricotta cheese
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Assorted fresh vegetables

Preparation

1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.

2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.

3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

*2 cups uncooked, frozen, shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.

Note: For testing purposes only, we used Marjon Shelled Fully Cooked Edamame.

Roasted Garlic-Lima Bean Spread: Substitute 2 cups frozen lima beans for edamame. Prepare lima beans according to package directions. Proceed with recipe as directed.

Note:

May 2009