Edamame-Ricotta Spread on Endive and Cucumber
From Country Living
Makes 20 servings
Salt 1¼ cups frozen shelled edamame 1 teaspoon unsalted butter 2 large shallots, thinly
sliced 2 teaspoons bourbon
(optional) Freshly ground pepper 3 tablespoons fresh
ricotta 2 tablespoons extra-virgin
olive oil 1 clove garlic, smashed ½ teaspoon lemon zest 1 tablespoon fresh lemon
juice 2 tablespoons chopped
fresh tarragon, plus more leaves for garnish 10 endive leaves 10 cucumber rounds, sliced
¼ inch thick
Instructions: Fill a medium saucepan halfway with water, add a pinch of salt and bring to a boil.
Add edamame and boil for 1 minute. Drain and set aside. 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.
In a food processor, purée 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.
Place endive leaves and cucumber slices on a platter, top each with 1 heaping tablespoon edamame-ricotta spread and garnish with tarragon leaves.
Per serving: 33 calories, 2 g fat, 2 mg cholesterol, 6 mg sodium, 2 g carbohydrates, 1 g fiber, 1 g protein.