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
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Makes 12
- 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)
- 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.
- 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.
- 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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