These tiny stuffed wontons are great as an appetizer or a meal – I guess it depends on how many you eat!
For anyone who hasn’t worked with wonton wrappers, they are sold in the refrigerated section of the grocery store. The wrappers are flat squares and you can shape them how you like. I’ve used them to create mini-salads, fruit cups, and other meat/seafood & pesto combinations. They’re so versatile. And, let’s admit it, they’re just cute.
This rosemary pesto is another from my favorite pesto recipe book, Pestos, Tapenades & Spreads by Stacey Printz. One of the best purchases I’ve ever made at Goodwill. 🙂
- 1/4 cup fresh rosemary
- 1 cup packed fresh parsley
- 2 cloves of garlic, minced
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 6 tablespoons olive oil
- Salt & ground pepper
Load everything except the oil into a food processor and let it blend until emulsified. You’ll add the oil as it blends.
In the end, I also added about 1 tsp of lemon juice. I thought it needed some freshness to balance the garlic. Of course, it will depend on what you are serving with the pesto.
I stuffed my wontons with a lightly broiled filet of salmon, some chopped red peppers and cherry tomatoes. The pesto is heavy, so foods with some amount of acidity are good to partner.
Lightly brush one side of the individual wonton squares with olive oil. I use a small muffin tin to help them hold their shape.
Bake in a 350 degree oven for about 5-8 minutes. The edges will darken a bit. You want them crispy, but not brown.
Let them cool on a wire rack while you assemble your ingredients, then stuff them and enjoy.