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Cocktail tomato in pesto – wonton pastry coating filled with goat's cheese

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Ingredients for 10 servings:

  • 10 cherry tomatoes
  • 1 goat’s cheese, 40g each (Picandou)
  • 10 tsp pesto (basil pesto)
  • 10 wonton dough sheets approx. 9×9 cm
  • 1 egg white
  • 10 leek strips, blanched or chive stalks
  • Oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finger food for crafters

Make a cross-shaped cut in the bottom of the cocktail tomatoes, place them in boiling water for 30 seconds and then refresh in ice-cold water. Carefully peel off the skin towards the stem, but do not tear it off. Scoop out the core with a small spoon and fill the tomato with a small ball of cream cheese. Put a teaspoon of pesto on a wonton wrapper and place the tomato on top. You can remove the green stem if you like (*try it or not*). The skin should stick out. Brush all around with egg white and shape into a little pouch with the tomato skin sticking out at the top. Tie it together with the blanched leek strips. Deep-fry in hot oil until the wonton dough is golden brown. Tastes great served on a dollop of avocado cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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