Pesto, Smoked Salmon and Bocconcini Tartlets |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This was inspired by a pizza - of all things - that I had in a small town on the east coast of Tasamina. The combination of ingredients was delicious on a pizza base, and just as good in these tartlets. A great starter for a dinner party. The quality of the pesto - whether homemade or store bought - will imapct the overall taste, so use the best you can get! The baby mozarella balls - bocconcini- are sometimes called cherry bocconcini - and work best for this recipe. Arrugula is also known as roquette - a slightly peppery leaf. Ingredients:
24 wonton wrappers |
100 g smoked salmon, chopped |
100 g pesto sauce |
12 bocconcini, balls halved |
100 g arugula leaves |
1/2 red onion, -finely sliced |
Directions:
1. To make the wonton wrapper tartlet casings, you'll need 2 x12 hole muffin tins. Separate the wonton wrappers and drape over the muffin holes to form a tartlet casing - make sure the corners of the wrappers do not collapse into the hole. Bake in a moderate oven until the wrappers are just crisp and golden - abaout 7 minutes - check frequently to make sure they're not burning. When cool enough to handle, remove from the muffin trays and play on a baking tray.
2. In each tartlet, add a dollop of pesto (and 'smear' across the bottom), some red onion and half a bocconcini ball. Add the trays to the oven and bake a further 3 minutes.
3. Remove from oven and place the torn arugula leaves and the smoked salmon on top of each tartlet. Cook a further minute inthe oven and serve immediately.
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