by lapadia
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lapadia's Notes:
ExpandFILLING: ingredients are for 12-15 poppers Ask a question about this ingredient
2 Persian or pickling sized cucumbers - 1 cup diced Ask a question about this ingredient
12 Cherry tomatoes Ask a question about this ingredient
12 Kalamata olives Ask a question about this ingredient
12 Feta cheese cubes – a little smaller than the olive Ask a question about this ingredient
Herbes De Provence (I prefer it to oregano) Ask a question about this ingredient
Fresh ground pepper Ask a question about this ingredient
Combine 3 tablespoons olive oil, 1/2 teaspoon Herbes de Provence and fresh ground pepper. Let the ingredients sit and infuse, give it a stir now and then.
Ask a question about this stepSpray the wonton wrappers with a buttery spray (such as Pam) on both sides; line the mini tart pan with them pressing lightly into the middle to form a cup.
Ask a question about this stepBake at 350° until the edges are crispy and brown, about 10-12 minutes.
Ask a question about this stepLet cool – for a make ahead see the note below.
Ask a question about this stepCut the filling ingredients into at least – thirds; toss with drizzles of the olive oil mixture and let sit in the refrigerator until ready to assemble.
Ask a question about this stepAbout an hour before serving add filling to each wonton cup.
Ask a question about this stepServe.
Ask a question about this stepNOTE TO MAKE IT AHEAD:
Ask a question about this stepPrepare to the end of step 4 (up to 2 days ahead), store in an airtight container.
Ask a question about this stepNext day, continue with step 5 up to three hours ahead.
Ask a question about this stepThanks, drbabs! I can't stress enough how, Horiayaki has been my go to salad. Best of the Season to you and yours!
These are so cute! To echo Sdebrango --brilliant! I will definitely be doing these...maybe alternating some with lamb and tzatziki sauce as a kind of mini gyro?
Thanks, Lori! I made some more tonight, my husband loves them. Your mini gyro sound great, I was thinking of tzatziki as well. I assembled a little different than written here; I tossed all filling ingredients in the oil mixture, let sit in the fridg until needed. Filled the wonton wrappers just before serving. I haven't been able to edit my omission (oops) - a couple oomments down I have the "edits" written as it should be...as well there is a link to my site showing it in perfect form. Cheers to the Season!
hahaha! It's like a taco salad.....but WAY classier. And greek. So maybe the analogy doesn't hold. At least I won't feel guilty when I devour a whole heap of them. These look so delicious and delicate!
Enjoy Nikud and thanks for the comment! Here is a link with this recipe on my site, there aren't any instruction lines omitted, I still need to edit the one posted here, but can't at the moment.
http://lapadia.wordpress.com/2011/12/09/mediterranean-poppers/
Thanks, Panfusine, that is what my husband said, too! :) If you try these check the comment below, I couldn't get in to edit before deadline...oops!
NOTE FROM RECIPE AUTHOR: After step 4 it should read as follows:
5. Fill each wonton cup with one of each = tomato, cucumber, olive and feta.
6. Drizzle with olive oil mixture. Serve
And then continue on with what should have been step 7 & 8.
Thanks, HLA! Yes these "were' fresh...all of them eaten up in no time!
These look really appetizing and fresh. I love all the flavors you've combined. Yum!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I love this, lapadia! I hope you and your family have wonderful holidays.