Goat Cheese Wonton Appys

By Trix

Ingredients

• Filling:
• 1 Log of Chevre Goat Cheese (10oz.) @ room temperature
• 1 Large yellow onion, sliced very thin, then quartered
• 2 tbsp of Olive Oil
• 2 tbsp of unsalted butter
• 1/4 tsp coarse gray salt
• 1/4 tsp of fresh ground pepper
• 25 Wonton wrappers
• Dipping Sauce:
• 1 Jar Dalmatia Dried Fig Spread – with Orange (brand I prefer)
• 2 tsp balsamic vinegar (I use an 18 year aged)
• Frying:
• 16 oz. Vegetable oil

Details

Servings 1
Adapted from spoonfulsoflife.com

Preparation

Step 1

Prep Night:

You can prep these wontons several nights ahead of your gathering, they freeze nicely.

Place thinly sliced onions, olive oil, butter, salt, pepper and brown sugar in a skillet set on low to medium heat. You want to caramelize the onions slowly, stirring occasionally; they should be ready in about 15-20 minutes, if you feel they are cooking too fast, turn down the heat.

I suggest laying 4-6 wontons wrappers on a flat, dry surface, you don’t want to set too many out at a time as they dry up quickly and will tear when sealing them. Simply use two spoons to fill the center of each wonton with goat cheese, about 1 tsp. Drop about 1 tsp. of caramelized onions on top of the goat cheese, brush all four edges with water and seal up each end and seal the top of the wonton.

Night Prior to Serving:

Heat vegetable oil in a medium sauce pan, the temperature should be close to 345 degrees Fahrenheit. If you don’t have an oil thermometer, you can test the temperature by dipping the end of a wooden spoon into the oil, if it starts to bubble at a steady pace, you should be all set, if it is bubbling rapidly, lower the heat until the temperature drops, it’s too hot, they’ll burn.

Carefully drop 3 wontons into the hot oil, use either a skimmer or a large spoon with slots to move the wontons around so they don’t cling to one another. Bring the wontons out of the oil when they are slightly crispy on the ends. You don’t want to completely cook the wontons, because on your serving night, you’ll put back them in the oven to warm and they will get browner at that time. Place the wontons on a plate with paper towels to absorb any excess oil. Small batches work best when frying the wontons. Once all the wontons are cooked and cooled completely they can be refrigerated overnight with a very loose cover of tin foil.

Serving Night:

Preheat your oven on bake to 350. Place the wontons on a baking sheet and bake for about 5-7 minutes or until warm, they serve best when they are warm, otherwise, the filing gets too hot to eat.

Dipping Sauce:

In a small bowl add you fig preserve with 2 tsp. of good balsamic vinegar and whisk together, serve warm.

I put the fig sauce in the center of my serving dish with a small spoon and surrounded it with the wontons, they go fast.

Food for Many, Enjoy!