Our good friend Hilary brought this delicious appetizer to New Year’s and we made it last week for the Superbowl. It travels well and is easy to whip up – yummy! Hilary found it on the “every little thing” blog so in addition to typing it below you can CLICK HERE to be taken to her post on the recipe.
Goat Cheese & Sundried Tomato Cups (makes 18 cups)
18 wonton wrappers
1 log (5.3 oz.) goat cheese, softened
1/2 block (4 oz.) cream cheese, softened
1/2 c. nonfat Greek yogurt
1 t. garlic powder
1/4 t. cayenne
1/2 c. minced fresh chives/scallions
1/4 c. diced sundried tomato
For Wonton Wrappers: Preheat oven to 375. Spray a mini muffin tin with nonstick spray. Lightly oil wonton wrappers, then carefully fit into each muffin cup. Spread out the center so they are easily filled (sides will overlap and stick out of cups). Bake 8-10 minutes until golden and crisp. Let cool, then repeat until you’ve made 18 cups.
For Filling: Combine goat cheese, cream cheese, yogurt, garlic powder, and cayenne in a bowl and beat with an electric mixer until combined. Fold in chives/scallions and tomato. Chill until ready to fill wontons. Fill each cup with about a tablespoon of filling and serve cold (note that if you put the wrappers in the fridge they will wilt)
We followed the recipe above although in typing this I realized we used a regular muffin tin instead of a smaller one which would have made them more bite sized. We also made 24 and so used more filling in each one – we all agreed it was a bit too much filling. I’d recommend using a scant tablespoon as you want it to be nicely balanced between the filling and the crispy wonton wrapper.