Easy Baked Wonton Cups
- PREP
When making the wonton cups, bake a few extra wonton wrappers. As they bake, a few may close in on themselves. By baking a few extra, we make sure we still end up with enough cups for our fillings.
You Will Need
Baked Wonton Cups
24 wonton wrappers
1 1/2 tablespoons olive oil
Salt
Smoked Salmon Cups
8 ounces smoked salmon or lox
1/3 cup creme fraiche or sour cream
1/2 cup chopped cucumber
Fresh dill
1 lemon
Fig and Goat Cheese Cups
6 ounces fresh goat cheese, at room temperature
1/4 cup fig jam
1/4 cup walnut halves, toasted and chopped
1 sprig fresh thyme, leaves removed
Directions
Bake Wonton Cups
Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
Make Smoked Salmon Cups
Place a small piece of smoked salmon into each baked cup. Top with creme fraiche and cucumber then garnish with a small sprig of fresh dill. Lightly squeeze lemon over cups and serve.
Make Goat Cheese Cups
In a medium bowl, stir the goat cheese until smooth and slightly whipped. Divide the cheese between baked cups then top with a little jam, walnuts and a few thyme leaves.
Adam and Joanne's Tips
- Number of Wonton Wrappers: A few of the wonton cups may collapse during baking; making them difficult to stand up without falling over. We usually bake a few extras, just in case.
- Make-Ahead: The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy.
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