Description
These elegant wonton cups feature crispy, golden shells filled with tender diced chicken coated in aromatic basil pesto, creamy low-moisture mozzarella, and fresh cherry tomatoes, all crowned with a drizzle of balsamic glaze. Perfect for entertaining or a sophisticated appetizer that comes together quickly and delivers impressive, restaurant-quality results.
Ingredients
Scale
- 24 wonton wrappers, the foundation for your crispy shells
- 2 teaspoons olive oil, for brushing the wrappers
- 300 grams diced cooked chicken, rotisserie chicken works wonderfully for convenience
- 60 grams basil pesto, store-bought or homemade, according to your preference
- 180 grams diced low-moisture mozzarella, ensures the cups stay crispy without excess moisture
- 12 cherry tomatoes, halved, for fresh, juicy bursts of flavor
- 12 small basil leaves, for an elegant, fresh garnish
- 1 tablespoon balsamic glaze, adds a subtle sweet-tart finish
- 1/4 teaspoon black pepper, to taste
- Optional toppings: crispy bacon bits, fresh lemon zest, or sea salt
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly brush a muffin tin with a bit of olive oil to prevent sticking.
- Brush and shape: Lightly brush both sides of each wonton wrapper with olive oil, then gently press each wrapper into a muffin cup, allowing the edges to poke out slightly for a rustic look.
- Bake until crispy: Bake for 8-10 minutes until the wonton shells turn golden brown and crispy, checking at the 8-minute mark to ensure they don't over-brown.
- Cool slightly: Remove from the oven and allow the shells to cool in the tin for 2-3 minutes before carefully transferring to a wire rack to cool completely.
- Mix the chicken and pesto: In a medium bowl, combine the diced cooked chicken with the basil pesto, stirring until the chicken is evenly coated and fragrant.
- Add mozzarella and seasoning: Gently fold in the diced low-moisture mozzarella and black pepper, being careful not to crush the cheese.
- Prepare the toppings: Set aside the halved cherry tomatoes, basil leaves, and balsamic glaze for final assembly.
- Fill the shells: Spoon a heaping tablespoon of the chicken-pesto mixture into each crispy wonton cup, distributing it evenly among all 12 cups.
- Add the tomatoes: Top each cup with one halved cherry tomato, nestling it gently into the filling.
- Garnish with basil: Crown each cup with a fresh basil leaf, placing it on top for a pop of color and aroma.
- Drizzle and serve: Lightly drizzle each cup with balsamic glaze just before serving, adding that final touch of elegance and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes