So I had a lot of wonton wrappers left after making Ravioli Caprese, and I didn’t want them to go to waste. I’ve seen numerous appetizers made with wontons on Pinterest, so I found a few that were enticing, then put my own spin on the ingredients, based on what I already had in my pantry. I was quite pleased with the way they turned out. Here are my versions of spinach artichoke tarts and lemon curd wontons:
Spinach Artichoke Mini Tarts
- 24 wonton wrappers
- 8 oz. cream cheese, softened
- ½ of a 10 oz. package of frozen spinach, thawed and drained
- 4 oz. of artichokes, drained and chopped
- 2 cloves garlic
- ¼ cup Parmesan cheese
- ½ cup shredded mozzarella cheese
Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Place a wonton in each hole. Bake for about 5 minutes.
Mix all other ingredients (saving some of the mozzarella to sprinkle on top of each tart). Fill each wonton with the mixture. Sprinkle mozzarella on top of each. Bake for 10 minutes.
Lemon Curd Wontons
- 24 wonton wrappers
- 1 egg
- 1/8 cup water
- 1 jar lemon curd
- whipped topping or confectioner’s sugar
Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Mix together egg and water. Lay out each wonton wrapper. Brush the egg/water mixture on each one. Sprinkle wontons with sugar. Place a wonton in each hole. Bake for 12-15 minutes.
Allow wontons to cool slightly, then fill with the lemon curd. Garnish with confectioner’s sugar or whipped topping.
