All the flavors of a caprese salad delivered in handheld wonton cups
Being on the road this year and having lived in a loft apartment for the past four summers, I have missed having a garden, no matter how small. There’s nothing quite like walking into your garden, finding a ripe tomato, and eating it straight off the vine. Warm, sweet, savory- it’s a culinary delight.
With a piece of produce this beautiful, I am not wont to make great changes to it when I cook. Tomatoes deserve to be front and center at this time of year, but I also like the challenge of presenting this piece of produce in a new way. I’ve made several salads with few ingredients and tomatoes as the star.
Ripe tomatoes = caprese
As I reviewed my previous salads, I thought about caprese salad. Although I have published a recipe for Peach Caprese Salad, I have yet to publish a classic caprese. Of course, was that really needed? I decided it wasn’t. What was needed was a spin on the classic caprese.
Would there be a way to transform a classic caprese salad into an appetizer? Anything served in snack format naturally is much yummier. The next decision was how to format a salad into a snack, and that’s where the fun begins for me.
Serving salad as a snack. . .
My initial pondering was what to use as a delivery vehicle. I considered making caprese pockets, but I didn’t want a lot of breading/dough hiding all of the flavors, which is why I opted for a cup. Just enough material to hold the caprese filling but not enough to diminish flavors. From there it was an easy step to transform the basil into a pesto and then add the regular ingredients of tomato and mozzarella.
This is a simple and delightful recipe, in my opinion. Albeit a little bit messy, it’s a nice variation of classic caprese served in handheld wonton cups. Enjoy!
Fresh Caprese Cups
- 12 wonton wrappers
- 1 cup basil leaves
- 1 garlic clove
- 1/4 cup walnuts
- 1 tablespoon olive oil
- 1-1/2 tablespoons balsamic vinegar
- Salt & pepper
- 12 small slices fresh mozzarella
- 1 cup diced tomatoes
Preheat oven to 425°F.
Combine basil, garlic, walnuts, olive oil, and balsamic vinegar in a food processor.
Process on high, scraping sides as needed, until you have a slightly chunky paste.
Season with a sprinkle of salt and pepper and mix; set aside.
Spray muffin tin with nonstick cooking spray.
Press one wrap in each cup. (Be sure to push them against the bottom and sides of each wrapper to form cups.)
Lightly spray wontons with nonstick cooking spray.
Bake for 3 minutes.
Remove from oven, and fill each cup with 1 teaspoon pesto and a slice of mozzarella.
Bake for 5 more minutes.
Remove from oven, and top with diced tomatoes.
Serve at once.