| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
|
24 |
Servings |
INGREDIENTS
| 2 |
c |
Pearl onions, red or white |
|
|
I didn't know they came |
|
|
in |
|
|
red…but little red |
|
|
onions beget big red |
|
|
onions… |
|
|
Nonstick cooking spray |
| 24 |
|
3-inch wonton wrappers |
| 3 |
oz |
Goat cheese |
| 1 |
T |
Olive oil |
| 2 |
c |
Packed-down chopped fresh |
|
|
collard greens or kale |
|
|
YUMMY opps trim the |
|
|
stems |
| 1/4 |
|
Water |
| 1/8 |
|
Salt |
| 3 |
T |
Slivered sundried tomatoes |
|
|
not the oil packed |
|
|
onestoo fatty |
| 1/4 |
c |
Balsamic vinegar, don't you |
|
|
just love that stuff |
| 2 |
T |
Water |
| 1 |
T |
Brown sugar |
INSTRUCTIONS
Oven to 350 Blanch the onios for 3 minutes, peel and cool Spray little
miniature muffin pan with noncook spray. Put the little wonton into
each muffin cup and spray the wrapper. Bake for 10 to 12 minutes
until wrappers are bown and crisp. Cool em on a wire rack. DONT SHUT
OFF THE OVEN. Crumble goat cheese evenly, (don't cheat anyone) in the
wonton cups. Heat the oil over medium high heat and add the greens and
saute 5 minutes or until tender. Add the 1/4 water and cook for 5
minutes so the liquid will evaporate. Remove from heat, stir in the
salt and spoon evenly into the wonton cups. Wipe the skillet out.
Now add the onions, tomatoes, vinegar, 2T water and brown sugar to the
skillet and bring it to a simmer, stirring over medium low heat for 10
to 15 minutes until the onios are tender and glazed. Spoon evenly
over greens in wonton cups. Bake tartlets for 5 to 10 minutes or
until hot. Serve them right away! You can bake the wonton wrapper up
to 2 days ahead and store them in an airtight container. And the
grrens and onions can be cooked ahead a day before your party. More
fat than the brussel sprout. 2 grams per tartlet. Posted to FOODWINE
Digest 10 November 96 Date: Sun, 10 Nov 1996 14:02:13 -0600 From:
Mary Hogan <maryhogn@TENET.EDU>
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