Photo Credit: Reed Davis
Makes about 3 cups topping or about 30 pieces
2½ cups, plus ½ cup shelled edamame, at room temperature
1 cup fresh mint leaves
½ cup fresh parsley leaves
salt and pepper
½ cup olive oil
In food processor, blend 2½ cups edamame, mint, parsley, salt and pepper to taste until smooth. Add oil and remaining ½ cup edamame, and blend until mixture is slightly chunky.
2 packages rice crackers, about 30 crackers
4 strips bacon, cooked until crispy and broken into small pieces
½ cup finely grated Gruyère cheese
Place dollop of edamame mixture on rice crackers. Top with bacon and garnish with Gruyère.