So, I was bored with reading cookbooks and we had an uber-excessive number of tomatoes from our backyard to deal with. I was inspired by this recipe from an issue of Martha Stewart’s Body Soul magazine. A writer had suggested to mix edamame and goat cheese and spread it on toast. Interesting combination, I thought. I like goat cheese. I like edamame. Would I like them together?
In the end I added more to the recipe. Did it work? My husband and father-in-law ate all of them, so that was a positive sign. I enjoyed them. Perhaps you will too.
Ingredients:
1 small package goat cheese
2 dollops creme fraiche or sour cream
1/2 cup edamame beans
Handful of fresh chives, lavender, parsley
1 half lemon
Sliced fresh tomatoes
Sliced fresh baguette
Olive oil
Salt and pepper, to taste
Recipe:
Heat oven to 350 degrees. Brush olive oil on baguette slices. Toast in oven for about ten minutes, until edges are golden brown.
Mix goat cheese, creme fraiche, and edamame beans in food processor until edamame is thoroughly chopped.
Next, add lemon and herbs and mix more.
While running, add about one tablespoon olive oil. Run until smooth.
Now, spread onto toasted baguette slices. Add sliced tomato, salt and pepper.
Enjoy!
That looks DELICIOUS!
[...] (to absorb your parsley surplus), edamame and goat cheese bruschetta, vegetarian, gluten-free wild rice soup, hamburger and macaroni hot dish without a can, apple [...]
This Edamame Dip from Cooking Light would likely work well, too.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185370