photos by werner segarra

Ingredients for Cups

• 1 package wonton skins, found in the grocery store refrigerated section (both the round or square work; square are a bit taller)
• 1/4 cup extra-virgin olive oil
• mini muffin tin

1. Pre-heat oven to 350° F. Take one skin at a time and brush lightly with oil on one side. Gently press into the muffin tin, oil side down, and repeat until full.
2. Place the tray into the oven on the middle shelf and bake for 8 to 10
minutes until golden brown and crisp. Remove from tin and place on a paper towel to cool. They will keep for two to three days in a sealed, airtight container.

Ingredients for Cups

1. Smoked Trout or Salmon & Cream Cheese
Mix together trout or salmon, softened cream cheese, diced red onion or grated apple and season with salt and pepper to taste. Spoon into the cups and top with chive sprig.
 
2. Pesto-Ricotta & Roasted Sweet Peppers
Mix 1 part pesto sauce with 3 parts ricotta until smooth; season with salt and pepper. Place a small amount into the cups. Roughly chop a roasted sweet pepper and place a couple pieces on top of the ricotta. Garnish with a tiny basil sprig or toasted pine nuts.

3. Pickled Beet & Goat Cheese
Peel one three-inch red beet, using the large holes on a box grater, and grate the beet into a small bowl. Season with 1 Tbsp. sherry vinegar; salt and pepper to taste. Let set for 30 minutes. Place a small amount of pickled beet into the wonton cup and top with a piece of goat cheese. Garnish with fresh thyme.
 
4. Crab Salad with Chive & Cayenne
Mix together crab meat, a little mayonnaise, chive and smoked or sweet paprika. Spoon into the cups and top with a parsley leaf.

5. Orange Spiced Shrimp Cocktail
Mix together poached, peeled and chopped shrimp with cocktail sauce, fresh orange zest and a few drops of hot sauce. Spoon into the cups and top with dill sprigs.