December 16, 2013
What is it that makes appetizers seem like such a challenge? I still get stuck sometimes trying to figure out my passed bites. When Women’s Day called asking me to create a recipe using mini muffin tins, I started with brainstorming a few…not so bright ideas.
Then, I did what I should’ve just done in the first place‑ head out to the garden. Spying the Swiss chard I found the inspiration I needed to create these pretty bites nestled in wonton wrappers and baked in…mini muffin tins! These are a perfect appetizer for the holidays; full of flavor, rich, a little crunchy and c’mon, they’re even red and green!
These tasty bites are made with wonton wrappers crisped in 2-inch diameter muffin tins, filled with creamy goat cheese, topped with sautéed Swiss chard and finished with a sprinkle of pomegranate seeds. Easy to pull together, these make for a delicious and festive appetizer. They are also lovely plated alongside a simple green salad as a first course.
I recommend serving with your favorite Champagne or sparkling wine. Don’t pass on the pomegranate seeds, they provide a gorgeous pop of color and add a brightness to the bites that make them special.
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Wonton wrappers
Extra-virgin olive oil
Goat cheese (I’ve also used cream cheese in a pinch)
Two-Minute Swiss Chard Sauté (here’s the recipe)
Pomegranate seeds
Preheat oven to 375.
First prepare the Swiss chard sauté.
Now, lightly brush both sides of a wonton wrapper with olive oil and nestle into the muffin tin. Repeat to make desired quantity.
Bake shells for 5 minutes and remove from oven.
Fill each cup with 1 teaspoon goat cheese, 1 heaping teaspoon of the sautéed chard and a sprinkle of pomegranate seeds. Serve at room temperature.
