2 c Pearl onions (red or white)
-I didn’t know they came in
-red…but little red
-onions beget big red
-onions…
Nonstick cooking spray
24 3-inch wonton wrappers
3 oz Goat cheese
1 tb Olive oil
2 c Packed-down chopped fresh
-collard greens or kale
-(YUMMY) opps, trim the
-stems
1/4 Water
1/8 Salt
3 tb Slivered sundried tomatoes
-(not the oil packed
-ones,,,,too fatty)
1/4 c Balsamic vinegar (don’t you
-just love that stuff)
2 tb Water
1 tb Brown sugar
Oven to 350 Blanch the onios for 3 minutes, peel and cool Spray little
miniature muffin pan with noncook spray. Put the little wonton into each
muffin cup and spray the wrapper. Bake for 10 to 12 minutes until wrappers
are bown and crisp. Cool em on a wire rack. DONT SHUT OFF THE OVEN.
Crumble goat cheese evenly, (don’t cheat anyone) in the wonton cups.
Heat the oil over medium high heat and add the greens and saute 5 minutes
or until tender. Add the 1/4 water and cook for 5 minutes so the liquid
will evaporate. Remove from heat, stir in the salt and spoon evenly into
the wonton cups. Wipe the skillet out.
Now add the onions, tomatoes, vinegar, 2T water and brown sugar to the
skillet and bring it to a simmer, stirring over medium low heat for 10 to
15 minutes until the onios are tender and glazed. Spoon evenly over greens
in wonton cups. Bake tartlets for 5 to 10 minutes or until hot.
Serve them right away!
You can bake the wonton wrapper up to 2 days ahead and store them in an
airtight container. And the grrens and onions can be cooked ahead a day
before your party.
More fat than the brussel sprout. 2 grams per tartlet.
Yields
24 Servings