Salty and caramelized balsamic roasted grapes, creamy goat cheese, fragrant rosemary & cinnamon
Little wonton pocket of flavors
The rosemary’s essence post wonton steaming is my favorite.
I encourage you to try roasted grapes if they are new to you. A good snack as well as cheese paring and topping of sorts.
3 oz goat cheese log
~1 lb seedless grapes
few pinches of good quality salt
black peppercorns (or ground pepper)
~2 tbsp balsamic vinegar
honey for drizzling
Use a mortar and pestle or spice grinder to grind the peppercorns and rosemary separately. Pre ground pepper will work too if you don’t have a device. You can crumble the dried rosemary with your fingers as well.
-Rinse grapes and shake off excess water
-Toss grapes in olive oil, sea salt, black pepper and cinnamon. You will add the balsamic vinegar at least halfway through the baking process, so that the sugars do not burn, but that ideal caramelization is achieved. Add in after ~25 minutes of baking.
-Roast in 375 F oven until grapes have caramelized. Skins will be wrinkled and grapes will be soft, ~45-60 minutes
-Set grapes aside and let cool once done baking
-Place wonton wrappers on a flat surface
-Fill wontons with ~1 tsp of goat cheese and 1-3 grapes depending on the size (1 large grape or 2-3 small/medium grapes). If you are like me, you will want to stuff as much filling as possible into each wonton. Unfortunately this creates broken wontons, which is not really the goal so keep the filling to about 1 tsp and you should be ok. Depending on how you want to fold these wontons you may be able to squeeze a bit more filling into them, but they will still taste great with 1 tsp.
-Lightly drizzle filling with honey and sprinkle with some salt, cinnamon, pepper, and crumbled rosemary. I used my mortar and pestle to grind the peppercorns to get the most of the flavors, but ground pepper will work as well.
-Fold wontons according to package or your favorite method
-Steam until soft or pan fry wontons. I steamed them because I love a soft dumpling, but I’m sure pan fried would be delicious too.
-Best served fresh and warm. Store in air-tight container in fridge if any leftovers.