Thursday, May 13, 2010

Roasted Garlic Edamame Spread


1 garlic bulb
1 tsp. olive oil
2 cups fully cooked, shelled edamame (green soy beans)* - I used frozen. See below.
½ cup Ricotta cheese
¼ cup chopped fresh basil
tbsp. lemon juice
¼ cup olive oil
1 tsp. Kosher salt
½ tsp. freshly ground pepper


  1. Preheat oven to 425˚. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbs. 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 ¼ cup olive oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper.
Southern living suggests serving this with fresh vegetables. I used pita chips. It also works well as a sandwich spread or on toasted crostini and topped with fresh basil. This recipe can be made up to 3 days in advance.

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

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