Thursday, May 6, 2010

Goat Cheese and Green Fig Wonton Cups

Have you ever gone into a frenzy in a tableware store or on, staring at cake trays and serving platters? I'd say it happens to me about once every two weeks. I start deciding which platters I want, what I would put on them, and who I would serve it to. I end up with a "small selection" of ten or so trays, which somehow are completely unmatched but that's alright.

And once I've made my list, I...don't get anything. See, if I were to actually give in to my love for oversized serving dishes, I think I would just have to move out on the street. My apartment can hardly handle the three serving plates I actually have, so I'm thinking that four-tiered turquoise cake platter wouldn't make it in. Well, it would, but it would also be replacing my bed/couch. Then again, would I rather sleep on the floor if it means having a flurry of cake stands? I might, actually--you already know I'm a little strange. Plus, that would mean more space for my guests, for those serving platter-filled parties. Nobody would be able to sit down, but I'm sure they'd be too busy jumping face first into my cookie dough fondues to mind. Before you start saying I have Oompa-Loompa scale culinary fantasies, I'll gladly confirm that I do. 

For now, though, I don't give in to any of them. Just wait and see until the day I get a 200 square meter loft in the center of Paris. Um...I forgot to mention my real estate fantasies too, didn't I?

Having a small apartment doesn't really keep me from having parties: standing in the middle of a small cookie-filled apartment isn't so bad for most people. This time around, I wanted to celebrate the beginning of May...well, no. I actually had a few ideas for little appetizers I really wanted to test and try on a dozen guinea pigs. Sorry, guys! 

One of these recipes came all of a sudden when I was back in Saint Dié, shopping in a newly-opened Turkish supermarket. I came across green figs in syrup, and it all came together in a flash: wonton cups filled with fresh, creamy goat cheese, green fig syrup, and pink peppercorns. I had never tasted this combination before, but somehow I just had a feeling it would taste pretty good.

Back in my Paris kitchen, I rounded up all the ingredients and went to work--not that there was much work involved, because this is pretty much the easiest recipe ever. I taste one of the finished products and was pretty pleased. But since this was right in the middle of getting ready for a party, I also had red bean dip, fudge, and dirt cake (I know, I'm not eight years old anymore, but still) to taste. So it was good, but I couldn't have enough to actually decide if I loved it or not. 

Enter my first guests, which I could label the hungry ones. There were thirty-four little wonton cups set out, and fifteen minutes later, they were all gone. I think they pretty much averaged nine or ten wonton cups per person, so I'll let that speak for itself.

 Wonton cups, pre-disappearing act.

I'll also let it speak for the fact that next time, I should make a couple hundred more. New serving plates, anyone?

Crispy Wonton Cups with Goat Cheese, Pink Peppercorns and Green Figs
makes 35 small wonton cups

1 package refrigerated or thawed frozen wonton wrappers
1 1/4 c. fresh goat cheese
1/4 to 1/3 c. green figs in syrup, chopped (syrup is included in the measurement)--this depends on how much sweetness you want
2 TB pink peppercorns, plus 1 TB for garnish
1 TS salt
1/2 TS pepper

Preheat oven to 350°F / 180°C. With a large round cookie cutter, cut wonton wrappers into rounds. Lightly brush one side of each wrapper with oil and place in a mini-muffin pan, pressing down to form a cup. Bake 8 to 10 minutes, until browned. Let cool in pan or on a wire rack.

In a medium bowl, mix goat cheese, 2 TB peppercorns,salt and pepper. Cover and refrigerate until use.

Note: Fill wonton cups the day they will be served--otherwise they might get a little soggy.

Spoon goat cheese mixture into cooled wonton cups. Using a very small spoon, top with green figs and syrup. Add one or two pink peppercorns as a garnish.

Delight in the contrast between the crunchy wonton, creamy cheese and figs, and the end pop of the peppercorns!
Print this post


Eleni said...

mmmm, those look amazing!

Mary said...

These look wonderful and they are so easy to prepare that I suspect they'll become regulars on my table. I hope you are having a wonderful day. Blessings...Mary

claudia said...

never had green figs in syrup. Looks like a nice and easy appetizer!

Cinnamon-Girl said...

I can imagine all those flavors are lovely together! I wish I was there to help make them disappear! What a wonderful creation.

grace said...

oompa loompa scale culinary fantasies, eh? awesome. incidentally, i always wanted an oompa loompa for my very own. :)
these little cups are darling and delicious--it doesn't surprise for a second that they were gobbled up!

vickys said...

This is a FANTASTIC idea! It's easy to throw together and has a myriad of flavours, not to mention cultural influences! yum, I'd love one please!

WizzyTheStick said...

Oh I fantasy shop all the time too:-) What cute little bite sized treats

Ingrid said...

LOL, Oh, Lucie I do the same thing except I buy the dumb trays and then have no where to put them. :( I finally got to use most of them. They were beautiful on my dessert table.

Btw, sorry I've been MIA for so long.

Paris Pastry said...

I love mismatching tableware! I always one or two place settings.
The cups look amazing! I would definitely dig in at a party ;)
I've had so many figs and so much goat cheese in France this past week!

Lucie said...

I tried a variation of these two days ago--Poilane bread, cream cheese with walnuts, green figs, sumac (a turkish spice) and pink peppercorns--delicious! These green figs in syrup seem like they're going to be quite versatile.

Ingrid: glad you're back! I was missing your blog posts!

bake in paris said...

Good job, these are so delicate and cute! Love the pink peppercorns!

Sawadee from Bangkok,