0.0 – 0 reviews • Arugula
| Level: |
Easy |
| Total: |
55 min |
| Prep: |
20 min |
| Cook: |
35 min |
| Yield: |
12 wonton ‘cones’ |
Ingredients
- 12 wonton wrappers
- 1 (16-ounce) can tomato puree
- 1 cup chicken broth
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 Vidalia onion, finely chopped
- 2 cloves garlic, thinly sliced
- Kosher salt
- Red pepper flakes
- 1 large bunch arugula
- 1 large bunch basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan
- 1/2 cup chicken broth
- 1 cup extra-virgin olive oil
- 1 Yukon gold potato, peeled
- 1/2 cup goat cheese
- 1/2 cup ricotta
- 1/2 cup feta
- 1/2 cup grated pecorino or Parmesan cheese
- 3 scallions, thinly sliced
- 1 cup milk, plus more if needed
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Wonton cones: Put the wrappers in a muffin pan and bake in the oven until golden brown, about 4 to 5 minutes.
- Marinara sauce: Put tomato puree, broth, carrot, celery, onion and garlic in a saucepan and cook over medium heat until reduced by 1/3. Add salt and red pepper flakes, to taste.
- Arugula pesto: Put all of the ingredients in a food processor and puree until completely combined.
- Cheese Mousse: Put the potato in a saucepan of cold salted water and bring to a boil over medium heat. Cook the potato until soft. Combine the cheeses in a mixing bowl. Dice the potato and add to the cheeses. Stir in the scallions and milk and mix until smooth. If necessary, add more milk to achieve a creamy texture. Season with salt and pepper, to taste. Cover and set aside.
- To serve, spoon some spicy tomato sauce into the bottom of each wonton ‘cone’, top with cheese mousse and finish with arugula pesto. Arrange them on a serving platter and serve.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
467 |
| Total Fat |
31 g |
| Saturated Fat |
8 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
15 g |
| Cholesterol |
29 mg |
| Sodium |
622 mg |
