Rice Crackers with Goat Cheese and Edamame Recipe
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This is finger food that disappears almost as quickly as it is made. While all the flavors here are familiar, the combination is unexpected and makes for an addictive snack.
What to buy: We used Ka-Me brand rice crackers and chile oil here, which can be found in the Asian section of most supermarkets. If you can’t find rice crackers, use any neutral-flavored cracker, such as water biscuits.
Game plan: For a slacker solution, skip step 1 and leave the frozen edamame in the refrigerator overnight to thaw. You can boil the edamame up to 1 day ahead of time.
- 8 ounces frozen shelled edamame (about 1 3/4 cups)
- 24 rice crackers
- 5 ounces chèvre (fresh goat cheese)
- 3 scallions, ends trimmed and very thinly sliced
- Hot chile oil
- Bring a medium pot of water to a boil over high heat. Once water is boiling, add edamame and cook according to package directions. Drain beans and rinse with cold water until cool. Drain well, taste, and sprinkle with salt, if needed.
- Top each cracker with 1/2 teaspoon goat cheese, 3 to 5 edamame, a pinch of sliced scallions, and a few drops of chile oil. Serve.
Beverage pairing: Domaines Barons de Rothschild Réserve Spéciale Bordeaux Blanc. The best pairing for goat cheese is often Sauvignon Blanc. But given the delicate flavors of the rice crackers and edamame, a wine that is less than 100 percent Sauvignon Blanc might be preferable, given that it can be a pretty intense wine. Instead, consider this white from Bordeaux, made with an almost equal blend of Sauvignon and Sémillon, which is mellower and rounder, and should be a spot-on match for the dish.
i thought they were mega-meh. there were no sogging issues, but rather the goat cheese drying out at some point. guess they weren't sucked up fast enough = sign to toss the recipe.
If it's possible, you would be better off to construct them when you get there. The cheese could cause the crackers to become less than crispy. And the edamame could roll around (and off) too much while in transit.
If I use the rice crackers, can I make them and put them together ahead of time? I wan to transport them to a party. How long ahead can I put them together?
I thought they were a little blah. But they were one of the first appetizers to disappear at the cocktail party I brought them to.
I made these, no scallions although I did feel like something was missing. The guests didn't. they loved them
How about a drop of Maggi on the goat cheese, a couple pickled Vietnamese jalapenos or serranos (like the ones you see in the jar at restaurants on the table) & top w/ some fried shallots & cilantro. The pickled peppers are easy to make. See what you think.
How about a drop of Maggi on the goat cheese, a couple pickled Vietnamese jalapenos or serranos (like the ones you see in the jar at restaurants on the table) & top w/ some fried shallots & cilantro. The pickled peppers are easy to make.
aidam. - Those are both great ideas. Thanks!
cackalackie: you could try some sliced red chiles (pickled would be especially good) instead of the oil or you could add thinly sliced roasted red pepper.
I've made these a few times and they're excellent. I've even used cream cheese instead - and left out the scallions.
I was thinking about making some at Christmas - and wondering what might be a little something RED that I can add - to make it look even more festive. Ideas?
If you use a different cracker other than rice crackers, and make these ahead of time, they get VERY soggy. Will use rice crackers next time.
I've made these. They were a tremendous hit. Even among those not familiar with edamame. I ran out of goat cheese and people were clamouring for more, so raided the fridge and used some cream cheese. No leftovers.
Great sounding recipe, and unusual. I plan to try it and will post the results if I do.
Sounds delicious. I like the chive idea (gives me an idea of what to do with the ridiculous amount I have growing in my herb garden).
interesting combination.
Might want to add that raw sliced scallions are often used in Vietnamese/Asian cuisine as a garnish like it is used here, so it is not all that uncommon. I can definitely imagine some sliced shallots on these snacks :-)
The secret to this is to put the prepared scallions into a sieve then pour the boiling water containing the edamame into the same sieve to drain. This washes away whatever it is that makes scallions icky.
I love any raw scallions or onions, but I do agree that chives might be subtler; I like the subtlety of edamame little "bite" you get from chevre. Sounds like an excellent combo to me; I'm going to try it...
^ Excellent suggestion.
Raw scallions are only nasty to some people. I use them quite happily, quite a bit. But if you're really grossed by them, a good substitute might be a wee bit of snipped chives.
Raw scallions are nasty. If you're going to cook the edamame, you may as well lightly fry the scallions. Or actually slice them thinly (unlike in the photo) and use them sparingly.