Snack Turned Meal: Peas, Edamame and Mint-Garlic Dip with Ricotta Toasts
Recent fare at our place has been more snacks turned meals. There’s been a lot of toasted baguette slices with a spread of cheese or dip of some sort for the topping and fruit on the side. Pair this with wine or a good beer and I’m a jolly gal. Greg, my hubs, seems pleased too. I don’t see this trend going away anytime soon.
If you are in the mood for this kind of dining and really like sweet peas with mint and garlic (plus edamame), try this. You can swap ricotta for chevre or another cheese, preferably one that bakes well on top of the bread.
Remember, you will most likely appreciate this spread if you like peas…if not, try slow-baked tomatoes with garlic, mint and goat cheese on toasted bread which was another version of this style of dining. Delicious.
Do you make any similar meals to share with me? I would love to know so I can keep this crazy “snacks turned meals” train rolling.
Peas, Edamame and Mint-Garlic Dip with Ricotta Toasts adapted from Better Homes and Gardens
16 oz. frozen sweet peas
12 oz. frozen soybeans (edamame) shelled
1 tbsp olive oil
4 cloves garlic, sliced
2 tbsp lemon juice
2 tsp freshly ground pepper
1/3 cup fresh mint, chopped
1 baguette, sliced and toasted
1 cup ricotta or chevre (goat cheese)
Preheat the oven to 450F.
In a large pot, cook the frozen peas and edamame in boiling water for 5 minutes or until tender. Drain and rinse in cold water, transfer to a food processor and puree.
In a skillet, heat oil over medium heat and add garlic. Cook until tender, a few minutes, and stir into pureed mixture. Add the lemon juice, pepper, salt and mint. I thought the dip was best served warm so I placed it in a pot on low until the baguette slices were ready.
For ricotta toasts: spread the toasted baguette slices with the ricotta, arrange on a baking sheet and bake until ricotta is warm, 5 or so minutes. Sprinkle with salt and pepper. Serve with the warm dip.