05 December 2011


I do not know why it has taken me so long to use wonton wrappers, but I finally had a food project that called for them (miniature lasagnas). After those were complete, I used the remaining wrappers to utilize all the leftovers in the fridge. Tiny yam, goat's cheese and chili "tarts"? Okay. Bite-sized baked mashed-potato cups with oregano and dijon? I don't see why not...

I didn't take any photos but this is super simple if you want to impress someone over the holidays and you sign up for "appetizers" on the potluck list and you are not lactose-intolerant.

1 tub ricotta 
1/2 block mozzarella cheese, shredded
1 zucchini, sliced into thin rounds
1 big tub/bag/whatever of baby spinach
1 package wonton wrappers 
tomato sauce 
salt and pepper
fresh basil, finely chopped
olive oil 
1 miniature muffin tray, greased

Set the oven to 375, lay out your zucchini slices on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and roast to get some of the juice out (but don't make them crispy), about 8 minutes. 

Splash some olive oil in a pan and toss all your (washed) spinach in with some salt and pepper. Let it cook down until almost all of the water is out. The goal with the vegetables here is to decrease the chances of sog in your mini lasagnas.

Dump your ricotta cheese into a large bowl, mix in all of the spinach.

Place a wonton wrapper into each muffin hole (muffin hole? is that a thing?) and fold it onto itself a bit so the edges aren't shooting up so wildly. Fill each wrapper about a 1/3 of the way full with spinach/ricotta mixture, top with a smear of tomato sauce, a few shreds of mozzarella and a roasted zucchini slice. Next, top the zucchini slice with more spinach/ricotta mixture, more tomato sauce and more mozza. With a full wonton, add a full pieces of fresh basil. Bake for 10 minutes. Eat in one bite. Or bring them to a party full of people who can eat dairy.

Well done, you. 

Photo from Google Images. 

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