Asparagus and Brie Wonton Tartlets

Print Recipe
 Asparagus and Brie Wonton Tartlets
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Italissima Product Cheese, Vegetables, Vinegars
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
  • 24 Wonton Wrappers Thawed
  • 2 1/2 tbsp Butter, Divided
  • 24 Mediterranean Gourmet Asparagus Spears Cut into 1" (2.5 cm) Lengths
  • 1 French Shallot, Chopped
  • 1/4 cup White Wine or Low-Sodium Chicken Broth
  • 1 tbsp Italissima Sherry Wine Vinegar or Italissima White Balsamic Vinegar
  • Salt and Freshly Ground Pepper
  • 4 oz Italissima Brie, Sliced
Course Appetizer
Italissima Product Cheese, Vegetables, Vinegars
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
  • 24 Wonton Wrappers Thawed
  • 2 1/2 tbsp Butter, Divided
  • 24 Mediterranean Gourmet Asparagus Spears Cut into 1" (2.5 cm) Lengths
  • 1 French Shallot, Chopped
  • 1/4 cup White Wine or Low-Sodium Chicken Broth
  • 1 tbsp Italissima Sherry Wine Vinegar or Italissima White Balsamic Vinegar
  • Salt and Freshly Ground Pepper
  • 4 oz Italissima Brie, Sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Brush wonton wrappers with 11⁄2 tbsp (25 ml) melted butter and press 2 wrappers into each mould of a muffin pan.
  3. In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Reserve in a bowl.
  4. In the same saucepan, cook shallot for 2 minutes.
  5. Deglaze with white wine and reduce by half. Add vinegar and reduce once again by half. Pour over asparagus and season with salt and pepper.
  6. Divide asparagus and Brie among muffin moulds lined with wonton wrappers.
  7. Bake on bottom oven rack for 15 minutes or until wonton wrappers are golden brown.
Recipe Notes

*Thaw the wonton wrappers overnight in the refrigerator.