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.
Southern Living MAY 2009
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.
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