|Asian Salad Wonton Cup Appetizers|
Via Good Life Eats.
Summertime means lots of cookouts and pool parties. Do you need some new appetizer recipes to add to your rotation? We've found some good ones! They use delicious fruits and veggies of the season. Give them a try!
Asian Salad Wonton Cup Appetizers
Yield: 24 wonton cups
Total Time: 20 - 30 minutes
24 wonton skins
2 tablespoons olive oil
1 teaspoon sesame oil
4 teaspoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar or agave
salt, black pepper, cayenne pepper to taste if desired
7 ounces romaine lettuce, shredded
2 1/2 ounces shredded purple cabbage
3 green onions, thinly sliced
1 carrot, julienne sliced
1 tablespoon finely chopped cilantro
1 ounce slivered almonds
2 tablespoons chopped water chestnuts
Shredded Chicken or Extra-Small Shrimp
Preheat oven to 350. Arrange 24 wonton skins in 24 muffin cups and shape them to create a small cup like bowl. Bake until firm, about 7 minutes. After baking, remove the baked wonton cups from the muffin pan and cool completely.
In a small bowl, combine all of the sauce ingredients. Wisk and set aside. Thinly slice the lettuce and cabbage. Rinse and dry well and place it in a bowl. Toss the lettuce and cabbage with green onions, carrot, cilantro, almonds and water chestnuts. Pour sauce over the salad mixture and stir to combine. If desired, add some shredded cooked chicken or cooked extra small shrimp.
Distribute salad mixture between the baked wonton cups. Sprinkle with sesame seeds. Serve immediately.
Tip: To prepare ahead of time, bake the wonton cups and store them in a dry place. Prepare the vegetables up to a few hours ahead of time but do not toss with the sauce or place in the wonton cups until just prior to serving.
|Fruit Salsa with Cinnamon Crisps|
Via Spend with Pennies
Fruit Salsa with Cinnamon Crisps
10 flour tortillas (10")
1/3 cup sugar
1 teaspoon cinnamon
2 granny smith apples
1 lb strawberries
1/2 lb raspberries
1 tablespoon brown sugar
3 tablespoons preserves (raspberry was used)
Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.
Via House of Yum.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
8 ounces of balsamic vinegar
8 ounces of fresh mozzarella
2 tablespoons fresh chopped basil
2 cups cherry tomatoes
1 french baguette loaf
Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
Chop the fresh mozzarella. Cut the tomatoes in half or thirds to desired size.
Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes, and basil together and gently stir to mix.
Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. To toast preheat the oven to 400 degrees. Cover a cookie sheet with foil. Lay the slices down on the foil and cover with butter or olive oil. Bake for 8-10 minutes until golden brown.
Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top.
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