Edamame Bean Dip with Br­uschetta

Herald on Sunday - - LET’S EAT -

The br­uschetta party trick goes a bit like this: take a loaf of cia­batta, slice it up, light the bar­be­cue or heat grill, driz­zle with ex­tra vir­gin olive oil, toast on both sides, then cut gar­lic cloves in half and rub over the slices. This will im­part a del­i­cate gar­lic flavour to the br­uschetta.

Serves: Many Prep time: 20 mins

500g edamame beans (frozen are fine)

2 gar­lic cloves

4 Tbsp ex­tra vir­gin olive oil

1 loaf cia­batta

1 bulb of gar­lic

1 Cook the edamame beans in boil­ing wa­ter for about five min­utes with the gar­lic. Re­move the beans and drain then plunge into ice cold wa­ter so as to re­tain the bright green colour. Keep cook­ing the gar­lic un­til it’s soft.

2 Re­move the shells from the beans.

3 Trans­fer the beans and gar­lic into a food pro­ces­sor or blender. Blend to a smooth con­sis­tency.

4 Add the olive oil and con­tinue to blend.

5 Sea­son with salt and pep­per.

6 Serve with the br­uschetta party trick.

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