Baked Goat Cheese Rangoon With Blueberry Chutney
From christinem 13 years agoIngredients
- 1 Tbsp olive oil shopping list
- 1 cut chopped sweet onion shopping list
- Pinch of salt shopping list
- 2 tsp honey (or sugar) shopping list
- 4 cloves roasted garlic shopping list
- 1 tsp. minced crystallized ginger shopping list
- 3 cups blueberries, fresh or frozen/thawed shopping list
- 1 4" x 1" strip lemon zest shopping list
- Juice of half a lemon (about 2 tsp) shopping list
- 2 bay leaves shopping list
- 1/2 tsp nutmeg shopping list
- 1/4 tsp cloves shopping list
- 1/2 tsp red pepper flakes shopping list
- 1/2 tsp cracked black pepper shopping list
- 1 tsp balsamic vinegar shopping list
- 5 oz. goat cheese shopping list
- 16 wonton wrappers shopping list
- Cooking spray shopping list
How to make it
- Heat oil in large skillet over medium heat. Add onions and cook until translucent - about 5 minutes. See Photo
- Reduce heat slightly and add salt and honey (or sugar), Continue cooking, stirring frequently, until onions are golden brown, a good 30 to 40 minutes
- Mash roasted garlic cloves with a fork and add to onions along with blueberries. Cook for about 5 minutes. Add ginger, lemon zest, bay leaves, nutmeg, cloves, red pepper flakes and black pepper. Add in lemon juice. Continue cooking until most of the blueberries have burst and the liquid is slightly gelatinous - about 10 minutes See Photo. Remove lemon zest and bay leaves. Stir in balsamic vinegar and cook for one more minute. Remove from heat and set aside. (Can be chilled at this point) See Photo
- Soften goat cheese so it's creamy (30 seconds at 50% power in microwave worked for me)
- Preheat oven to 400 degrees F.
- Dampen a paper towel and place stack of wonton wrappers between sheets. Remove one sheet at a time, keeping others covered with damp towel.
- Place heaping teaspoon of goat cheese on each wrapper. See Photo
- Dip finger in water and moisten two edges of wonton wrapper; fold over other side on top of moistened sides and press down, carefully pressing out any air that may be trapped inside.
- If desired, pressed edges together with a fork. If you have a five year old, you can let her/him do it :) See Photo
- Place on parchment lined baking sheet. Spray each side with cooking oil spray.
- Bake for 10 minutes or until golden brown around the edges.
- Serve with Blueberry Chutney as a dipping sauce.
Onions cooked until translucent
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Onions, just about fully caramelized
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Blueberry Chutney - almost done
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Blueberry Chutney - done! You can cover and refrigerate if you prefer.
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My five year old sous chef pressing the edges with a fork.
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