A restaurant’s surprising transformation from day to night
Edamame and goat cheese to begin the conversation
150g Malagos chevre cheese 2 to 3 handfuls of edamame beans 1 garlic clove, finely chopped
2 teaspoons olive oil salt and pepper, to taste
1. In a large pot, bring lightly salted water to a boil. Throw in edamame pods and boil for about 3 to 4 minutes or until they float to the top of the pot. Shock cooked beans in an ice water bath to stop the cooking process. Drain excess water with a paper towel and shuck when cool
enough to handle.
2. In a bowl, crumble goat cheese and mash edamame beans with a fork. Mix in the chopped garlic and season with salt and pepper. Drizzle with olive oil and serve over
toasted french bread.