GOAT CHEESE WONTONS WITH TOMATO-HERB SALSA

Goat Cheese Wontons With Tomato-Herb Salsa image

Number Of Ingredients 15

TOMATO-HERB SALSA:
1 pound Italian plum tomato, seeded and coarsely chopped
2 tablespoons minced shallots
1 jalapeño pepper, seeded and minced
2 teaspoons red wine vinegar
1 clove garlic, crushed through a press
1/3 teaspoon salt
2 tablespoons chopped fresh cilantro or basil
GOAT CHEESE WONTONS:
8 ounces rindless goat cheese (chèvre) at room temperature
2 tablespoons dried bread crumbs
1 clove garlic, crushed through a press
1/4 teaspoon freshly ground pepper
36 wonton wrappers
vegetable shortening or vegetable oil for deep-frying

Steps:

1. TO MAKE THE SALSA: In a food processor, pulse all of the ingredients until pureed. Cover and refrigerate until ready to serve, up to 4 hours. 2. TO MAKE THE WONTONS: Line a baking sheet with waxed paper. In a medium bowl, mash the goat cheese, bread crumbs, garlic, and pepper with a rubber spatula until combined. Place a wonton wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Brush the edges of a wonton wrapper with cold water. Place 1 teaspoon goat cheese mixture on the bottom third of the wrapper. Fold over the top point of the wrapper to meet the bottom point, enclosing the filling in a triangle shape. Press the edges of the wrapper to seal. Place on the waxed paper. Repeat with the remaining filling and wrappers. (The wontons can be prepared up to 4 hours ahead, covered, and refrigerated.) 3. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the wontons, turning once, until golden brown, about 1 1/2 minutes. Keep the wontons warm in the oven while frying the rest. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm, with the salsa.

Nutrition Facts : Nutritional Facts Serves