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Goat Cheese and Sundried Tomato Cups

Posted Apr 08 2012 5:33pm

Happy Easter, Passover, and Sunday. We took it easy this weekend but still managed to go out, meet friends, and eat good food. Isn’t that what a successful weekend is all about anyway? I think yes.

For Easter dinner, we’re headed to Matt’s grandma’s house where there is sure to be a bountiful spread (including delicious deviled eggs !). I never have to bring a dish because so many others contribute but I wanted to bring something light and fun this year. Reminiscent of the Mushroom Gorgonzola Cups I made almost exactly one year ago, these springtime cups were definitely the answer for Easter!

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Goat Cheese and Sundried Tomato Cups

by Every Little Thing

Keywords: bake appetizer snack vegetarian spring summer

Ingredients (18 cups)

Instructions

For Wonton Wrappers

Preheat oven to 375 degrees. Spray a mini muffin tin with nonstick spray. Lightly oil wonton wrappers, then carefully fit into each muffin cup. Spread out the center so they are easily filled (sides will overlap and stick out of cups). Bake 8-10 minutes until golden and crisp. Let cool, then repeat until you've made 18 cups.

For Filling

Combine goat cheese, cream cheese, yogurt, garlic powder, and cayenne in a bowl and beat with an electric mixer until combined. Fold in chives/scallions and tomato. Chill until ready to fill wontons. Fill each cup with about a tablespoon of filling and serve cold.

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This recipe is a combination of about 10 different ideas, but I think it resulted in a tangy, oniony, cheesy cup that is the perfect cold bite before a meal. Is there anything that screams warm weather like a sundried tomato?

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It’s super easy too. Brush wonton cups with oil and bake them in a (sprayed) mini-muffin tin at 375 degrees for 8-10 minutes.

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While they’re baking, mix the filling. Chop chives or scallions, and sundried tomatoes (you can buy these jarred in oil, or just packaged dry. Mine were packaged dry and fresh!).

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Combine goat cheese, cream cheese, yogurt, garlic powder, and cayenne and beat until combined. Fold in chives and tomato. Let cool in the fridge until you’re done with the wonton shells, then stuff each cup!

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The tomatoes provided just the tiniest sweetness, and combined with the tanginess of goat cheese and the bite of chives and garlic powder, you’ve got a great spring combo for an app!

Question: What was your contribution for your Easter or Passover meal?

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