Wonton Cups with Cream Cheese and Chutney
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Everyday Food, April 2006
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Makes 12
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Ingredients
- 12 rectangular (3 1/2-by-3-inch) wonton wrappers
- 1 teaspoon olive oil
- 1 bar (3 ounces) cream cheese, room temperature
- 1/4 cup jarred mango chutney
- 1 tablespoon Dijon mustard
- 3 walnut halves, broken into pieces
- Sliced chives, or scallion (optional)
Directions
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Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.
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Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.
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In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.
This is an easy and good recipe. I thought it was weird that it is for only 12 appetizers. I think most people will end up doubling it.
VERY simple...tastes good and is different from the usual appetizers.....looks sweet...easy to eat...not too messy....mustard seemed a bit over powering.....will try it next time using no dijon mustard at all..then adding a little if needed....definitely needs the crunch of the walnut and color of the chives.....husband even liked it.....cups can be prepared and frozen...mixture is easily and quickly piped in using a squeeze bottle with a wide nozzle opening..