Like so many of my ideas, this one came to me at the last minute. At first, I was going to do wontons, but I kept thinking about how those would be hard to photograph, and then it hit me…I could do wonton cups! So, I started throwing some things together, baked them, and they are amazing! The only thing I wasn’t happy with was that the wontons didn’t crisp up enough on the bottom. I think it would be best to prebake the cups for 10-15 minutes, and then add the filling and bake for the remaining time. Make them this weekend. You won’t be disappointed!!
ITALIAN WONTON CUPS
½ red bell pepper, diced
½ small onion, diced
2 cloves garlic, minced
1 cup ricotta cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
½ cup freshly grated Romano cheese
Salt and pepper to taste
Finely chopped fresh parsley, for garnish
Preheat the oven to 375 degrees. Press the wonton wrappers into a mini muffin pan. Heat about a tablespoon of olive oil in a skillet over medium-high heat, add the bell pepper and onion, and sauté for about 4-5 minutes. Add the garlic, and sauté for 1 minute. Take off of the heat and let cool slightly. In a medium bowl, add the ricotta, rosemary, basil, bell pepper mixture, cheese, salt and pepper, and mix well. Put about a teaspoon of filling into each cup. Bake for 20 minutes. (For crispier cups, bake the wontons for 10-15 minutes, then fill them and bake for the remaining 5-10 minutes). Sprinkle with fresh parsley after you remove them from the oven.
Yield: 18 appetizers
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg