Won Ton Cups w/Whipped Cheese & Roasted Peppers
Source of Recipe
stl
List of Ingredients
Olive oil cooking spray
36 small won ton wrappers (roughly 2 inches square)
1 cup cream cheese at room temperature
1/2 cup sour cream
1 T finely minced fresh chives
1/2 tsp pepper sauce
Pinch of salt and freshly ground black pepper
1 to 2 roasted red peppers, jarred, packed in vinegar
36 capers, drained
1 scallion, sliced into thin rounds
Recipe
Preheat oven to 400 F.
Lightly spray mini-muffin tins with olive oil. Press one won ton wrapper into each muffin cup. Spray again with olive oil, being sure to lightly mist the edges of each won ton. Bake until edges just begin to lightly brown, about 4 minutes.
Gently remove the won tons from the muffin tin. They should be quite firm and will not lose their shape. Set aside to cool, about 5 minutes. Repeat in batches as necessary until all won tons are baked and cooled.
While the won tons bake, whisk together (preferably with an electric mixer) the cream cheese, sour cream, chives, hot pepper sauce, salt and pepper. Mixture should be light and fluffy.
Spoon the mixture into a medium zip-lock plastic bag. Try to get as much of the cheese as possible into one corner of the bag. Press out any air and zip closed. Set aside.
Slice the red pepper into 36 thin strips about 1 to 2 inches long.
Arrange the won ton cups on a single surface. Set a strip of red pepper into each cup, arranging it so one end comes up the side of the cup and dangles over a bit.
Use scissors to cut a 1/4-inch triangle from the corner of the plastic bag of cheese. Hold the bag with two hands and apply slow, even pressure. The cheese should come out in a thick, smooth stream.
Pipe about 1/2 tablespoon of cheese into each cup.
Top each cup with 1 caper and several slices of scallion. Won ton cups can be refrigerated, uncovered, for up to 30 minutes before serving.
Makes 36 won ton cups, enough for 12 people.
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