Crab Stuffed Wontons
1 package square wonton wrappers
½ lb. crab meat (imitation is ok)
1 8oz. package cream cheese, room temperature
1 cup sour cream
1 teaspoon Mrs. Dash
½ teaspoon pepper
½ bunch green onions, chopped
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
Preheat oven to 350 degrees. Generously spray mini-muffin tins. Arrange wonton wrappers in alternating muffin cups, pressing wrapper into cup and allowing extra to stand up out of cup. Bake wrappers in oven for 6-8 minutes, until lightly golden. Continue until all cups are baked. Combine, cream cheese, sour cream, Mrs. Dash, pepper onions and cheeses in large bowl. Mix together until well combined and smooth. Arrange pre baked wonton cups on a sheet pan. Carefully fill each cup with about 1 teaspoon of crab dip. Bake for 12 minutes or until dip is slightly bubbly and wontons are a deep golden brown.
Balsamic Onion and Bleu Cheese Tarts
2 large onions, thinly sliced in half circles
1 ½ tablespoons olive oil
1 tablespoon butter
2 teaspoons sugar
1 teaspoon salt
½ teaspoon fresh thyme leaves
1 tablespoon balsamic vinegar
5 ounces bleu cheese
1 package, frozen puff pastry, thawed
Heat oil and butter in a large, heavy bottomed sauté pan over medium heat. Add onions, sugar and salt. Sauté until onions begin to lightly brown. Turn heat to low. Continue to cook onions, stirring occasionally, until they are softened and reduced, about 45 minutes. Stir in thyme and balsamic vinegar. Take onions off heat, set aside. Working with one pastry sheet at a time, roll out sheet on lightly floured surface. Cut pastry in squares or triangles about 2 to 3 inches in diameter. Using a fork, dock the pastry by poking the center of the triangle several times. Use the tines of the fork to crimp the edges of the pastry. Top each pastry with 1 teaspoon of onion and small crumble of bleu cheese. Transfer pastry to parchment lined baking sheet and back at 400 degrees until the pastry is lightly golden, about 12-15 minutes. Serve tarts warm or at room temperature.
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