Wontons with Smoked Oyster Cream
Wontons with Smoked Oyster Cream
Printer Friendly Recipe
Serves: 4 as an appetizer
Serve with Joseph Phelps Vineyards Viognier
|
24 ea. |
Round wonton wrappers |
| 8 oz. |
Cream cheese |
| 2 cans | Smoked oysters |
| ½ tsp. | Hot sauce |
| 1 tsp. | White-wine Worcestershire Sauce |
| 1½ tsp. | Minced fresh chives |
| 1½ tsp. | Fresh lemon juice |
| ¾ tsp. | Minced lemon zest |
| Salt & white pepper to taste |
Preheat oven to 350°F. Press wonton wrappers into a lightly oiled mini muffin tin (or mini aluminum cup cake tins), and bake for 8 – 10 minutes. Remove wontons and raise temperature to 375°F.
In blender, combine cream cheese, oysters, hot sauce, Worcestershire Sauce, chives, lemon juice and lemon zest. Process for 15 – 20 seconds. Season with salt and pepper.
Carefully spoon mixture into baked wonton cups and bake for another 10 – 15 minutes until golden. Remove wontons from tins and garnish with fresh chives or garnish plate with lemon slices.