Tuesday, January 03, 2017

Goat Cheese Appetizer Bites {recipe}


This is one of those recipes that have become staples in my repertoire. It originally appeared in Bon Appetit, in May 1995. This was during my grad school days, with many Sunday night dinners hosted by my friend Lezlie. She subscribed to Bon Appetit and lovingly tested out new recipes with us as her willing guinea pigs. This one was such a hit, it made many repeat appearances, and has become my go-to when asked to bring an appetizer to any get-together.

Unfortunately, Bon Appetit/Epicurious do not have this recipe in their online collection, so I'll share it with you here, in the way I do it. I believe the original calls for a 9oz package of goat cheese, but in the Canadian market, this translates most closely to the 300g package (the larger one you'll see in the supermarket).

These bites are super easy to make, though a little messy to put together. They are very rich in taste, so you only need a couple to feel satisfied. Note - wonton wrappers seem to only come in a double package, with 48 wrappers. You can easily double this recipe to fill all the wrappers, or freeze the second half of the pack for later use, if you just want 24.

Goat Cheese Appetizer Bites

You will need:
300g pkg plain goat cheese
1/2 cup chopped fresh parsley
1 large egg
1 TBSP minced garlic
1 1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

24 wonton wrappers (half of a package)

1 beaten egg for sealing
1/4 cup (approx) canola oil for frying

Directions

Crumble the goat cheese into a small bowl. Add in next six ingredients and mix well.
Lay out your first wonton wrapper. Take a spoonful of the filling and spread along one edge of the wrapper. Fold in the sides, and roll to cover and close, like filling a burrito.
Pinch the edges and brush with egg to seal.
Repeat with remaining wrappers and filling.
Heat canola oil on medium high. Shallow fry, turning once, until nicely brown on both sides.
Remove and drain on paper towels.
Bon Appetit recommended serving these hot, and they are great that way, but I usually serve them at room temperature.

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