Wonton Cups With Cream Cheese And Chutney Recipe

Ingredients

12 rectangular (3 1/2-by-3-inch) wonton wrappers 

1 teaspoon olive oil 

1 bar (3 ounces) cream cheese, room temperature 

1/4 cup jarred mango chutney 

1 tablespoon Dijon mustard 

3 walnut halves, broken into pieces 

Sliced chives, or scallion (optional) 

Preparation

Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.

Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.

In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.

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