Wonton Cups with Cream Cheese and Chutney

By TheresaJ

For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months. Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.

Prep: 20 minutes
Total: 20 minutes

Ingredients

• •12 rectangular (3 1/2-by-3-inch) wonton wrappers
• •1 teaspoon olive oil
• •1 bar (3 ounces) cream cheese, room temperature
• •1/4 cup jarred mango chutney
• •1 tablespoon Dijon mustard
• •3 walnut halves, broken into pieces
• •Sliced chives, or scallion (optional)

Details

Servings 12

Preparation

Step 1

1.Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.
2.Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.
3.In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.


Read more at Marthastewart.com: Wonton Cups with Cream Cheese and Chutney - Martha Stewart Recipes