Minted Edamame Roasted Tomato Canapes

• 500 grams beans frozen soy beans, 1 pound, or 1 1/4 cups, or sub. lima beans
• 13 cup mint leaves freshly shredded, packed
• 3 1/2 tablespoons olive oil, extra-virgin
• 1 clove garlic minced
• 1 teaspoon lemon zest freshly grated
• 2 tablespoons lemon juice freshly squeezed
• 1/2 teaspoon salt or to taste
• 36 each Whole wheat crackers or more as needed
• 13 cup goat (chevre) cheese crumbled, or feta cheese, optional
• 2 cups cherry tomatoes halved
• 1 1/2 tablespoons olive oil
• 2 cloves garlic or to your own taste, minced
• 1 pinch salt and black pepper
• 1 pinch cayenne pepper
• 1 pinch sugar

1. For the oven-dried tomatoes:
2. Toss together tomatoes, oil, salt, pepper and sugar.
3. Bake, cut-side up, on parchment papper-lined baking sheet in 300 F degrees.
4. oven until shrivelled and dry in centre, about 2 hours, it can be made in advance, then turn off the oven, and let tomatoes stay in the war oven overnight.
5. Meanwhile, in small saucepan of boiling water, cook frozen soy beans until tender, 4 to 6 minutes.
6. Drain, reserving 1/4 cup of the cooking water, let cool.
7. Rinse cooked soy beans under cold water, transfer to food processor.
8. Add half of the mint, oil, garlic, lemon zest, lemon juice, salt and reserved cooking water, puree until smooth.
9. Spoon generous 1 teaspoon of puree onto each cracker, top with oven-dried tomato, remaining mint leaves, and goat or feta cheese if needed.
10. Arrange on a large platter and serve.

beans, mint leaves freshly, olive oil, garlic, lemon zest freshly, lemon juice freshly squeezed, salt, whole wheat crackers, goat, tomatoes, olive oil, garlic, salt, cayenne pepper, sugar

Taken from recipeland.com/recipe/v/minted-edamame-roasted-tomato-c-51527 (may not work)