Can You Bring An Appetizer? YES I Can!

I meant to post this during the holidays but could not find the electronic copy of the recipe and was too lazy to type it out - sorry.


If your family/friend gatherings are anything like mine, everyone usually tries to bring something to contribute - an appetizer, dessert, side, etc.

I'm usually asked to do an appetizer which is not my favourite because I can never usually think of anything inspiring or original and then end up bringing something typical and fattening.

Well, not anymore!

Enter: Canadian Living January 2011 and .... 

The Edamame & Roasted Tomato Canape 

I brought this appy to my family Christmas and it was not only VERY delicious (if I do say so myself), it was relatively healthy and VERY well received. Compliments to Canadian Living for an awesome recipe.

The picture above looks a little bit like a jumbled mess but the picture doesn't show it quite right. It's a nice edamame mixture on a funky cracker, topped with a roasted tomato, feta cheese and fresh mint. It results in a party of different flavours and textures in your mouth that is quite delicious and worth a second (or tenth) trip to the platter for more.

See recipe below or click here for electronic Canadian Living Link:

Ingredients
1 1lb lb(454 g) (454 g) frozen shelled edamame, (about 1-1/4 cups/300 mL) 1/2 cup(125 mL)  shredded fresh mint1/4 cup (50 mL) extra-virgin olive oil1 clove of garlic, minced 3/4 tsp (4 mL)  finely grated lemon rind2 tbsp (25 mL) lemon juice 3/4 tsp(4 mL)  salt36  gluten-free crackers or whole-grain crackers1/2cup cup (125 mL) crumbled feta cheese, (optional)

Tomatoes:2 cups (500 mL) cherry tomatoes, halved
2 tbsp 25 mL)  extra-virgin olive oil1 pinch salt1 pinch pepper1 pinch granulated sugar

Preparation:

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).

P.S. sorry if the ingredient portion is not formatted well ... it's giving me troubles for some reason