Rice Crackers with Goat Cheese and Edamame

Ingredients (5)

  • 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
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Nutritional Information
  • Calories49
  • Fat2.33g
  • Saturated fat0.99g
  • Trans fat0.0g
  • Carbs4.67g
  • Fiber0.81g
  • Sugar0.33g
  • Protein2.66g
  • Cholesterol2.72mg
  • Sodium31.07mg
  • Nutritional Analysis per serving (24 servings) Powered by

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Rice Crackers with Goat Cheese and Edamame

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. Serve at your next dinner party, alongside our easy Moscow Mule recipe.

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.


  1. 1Bring 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.
  2. 2Top 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.

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