Tuesday, May 12, 2009

Roasted Garlic-Edamame Spread

1 Garlic Bulb
1 Tbsp Olive Oil
2 cups Shelled Edamame (fully cooked)
1/2 cup Ricotta Cheese (try reduced fat)
1/4 cup Fresh Basil (chopped)
2 Tbsp Lemon Juice
1/4 cup Olive Oil

Preheat oven to 425F. Cut off pointed end of garlic; place garlic on piece of aluminum foil, and drizzle with 1 Tbsp olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into bowl. Process edamame in food processor for 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil and lemon juice; pulse 2 to 3 times or until blended. With processor running, pour 1/4 cup oil through food chute, in a slow and steady stream, processing until smoooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

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