I learned how to make these Crispy Wontons filled with Apple-Brie at Ramekin Culinary School.
1/2 pkg. square wonton wrappers
3 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tsp. extra virgin olive oil
1/2 tsp. honey
Salt and pepper
1 Granny Smith Apple, peeled, cored and finely diced
2 tbsp. finely chopped red bell pepper
2 tbsp. finely chopped red onion
2 tbsp minced fresh cilantro
1/2 lb. ripe Brie, finely diced.
Preheat the oven to 350 degrees.
For the wonton cups, cut 1/2 inch off two sides of the wontons , to make them fit the mini muffin tins.
Place one wonton in each muffin tin, pressing it down into the tin. Brush lightly with olive oil.
Bake until golden, about 6 minutes. Let cool.
In a medium bowl, stir together the vinegar, oil, honey, a pinch of salt and pepper.
Add the apple, pepper, onion and cilantro. Toss well and adjust seasonings.
Place a scant teaspoon of apple salsa in each wonton cup. Top with a disc of brie.
Place in the oven for 3 minutes or until cheese is melted. Serve warm. Makes: 24