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Wonton Cups with Cream Cheese and Chutney

Wonton Cups with Cream Cheese and Chutney

For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months. Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.

Everyday Food, April 2006 http://www.marthastewart.com/337606/wonton-cups-with-cream-cheese-and-chutne
3.385965
Rated
67.7193100(58)58
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Makes 12

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

  1. 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.
  2. 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.
  3. 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.

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