Name: Edamame-Ricotta Spread on Endive and Cucumber
Prep time: 20 min
Total time: 30 min
Yield: 20
Ingredients: salt; Freshly ground pepper; 1 1/4 c. frozen shelled edamame; 1 tsp. unsalted butter; 2 large shallots; 2 tsp. bourbon (optional); 3 tbsp. fresh ricotta; 2 tbsp. extra-virgin olive oil; 1 clove garlic; 1/2 tsp. lemon zest; 1 tbsp. fresh lemon juice; 2 tbsp. chopped fresh tarragon; 10 endive leaves; 10 cucumber rounds

Step 1Fill 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.

Step 2In 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.

Step 3In a food processor, puree 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.

Step 4Place endive leaves and cucumber slices on a platter, top each with 1 heaping tablespoon edamame-ricotta spread, and garnish with tarragon leaves.

Edamame-Ricotta Spread on Endive and Cucumber

Ingredients

Directions

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