Appetizers:

Montrachet Won Tons

Comment on this recipe

Ingredients

6 ounces cream cheese, softened
2 egg yolks
2 tablespoons sour cream
2/3 cup Montrachet goat cheese
2 teaspoons thyme
6 tablespoons shredded parmesan cheese
2 green onions
Salt and pepper
1 tablespoon cornstarch and 1 cup water to seal
36 wonton wrappers
Oil for frying

Instructions

Blend cream cheese, yolks, sour cream, montrachet, thyme and parmesan. Stir in onions and salt and pepper to taste. Mix together one tablespoon cornstarch with one cup hot water. Take won ton wrapper and brush all four edges with cornstarch and water. Put one tablespoon filling in center of wonton. Fold to make a triangle. Press edges to seal wontons. Fry in 1/4 inch oil (hot) until brown on all sides. Drain on paper towel. Serve immediately or cool and freeze. To reheat do not thaw. Place on cookie sheet and bake at 350 degrees for 15 minutes.

Ginny DeGryse
Moline