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Author Notes: Some days I think I must be the laziest cook in the world. I love fava beans, but they take so much work I use pre-shelled fresh edamame beans as a substitute. Because this creamy spread can be made so quickly it's become my go-to spring appetizer with flatbread crackers or crostini. This year we harvested 40 pounds of olives from our tree in the front of our house and took them to the community press to make olive oil. It was back-breaking work and I gave most of our tiny yield away so I've been hiding the rest from my husband. When he wasn't looking, I drizzled it over the top and it added a little bite of peppery flavor. - lorinarlock
Serves 6 to 8
- 2 cups salted water
- 1 cup shelled fresh edamame beans
- 1 cup fresh ricotta
- 1 clove garlic, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Bring the salted water to a boil in a small saucepan. Add the edamame and cook for 5 minutes. Drain and set aside to cool.
- While the edamame are cooling, put the ricotta and garlic in the in the bowl of a small food processor. Add the edamame and process until smooth. With the motor running, slowly add the olive oil and then the lemon juice. Add the salt and pepper and pulse to combine.
- Serve with crackers or toasted French bread.
- Serving options: Toss with orecchiete pasta or spread on pita bread and top with sliced cucumbers, tomatoes and red onion.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta