These Strawberry and Cheese Wonton Cups are perfect for serving bite-sized appetizers and they’re super easy to make too! If you are looking for an elegant appetizer, do try these cute looking Strawberry & Cheese Wonton Cups!
Preheat the oven to 350°F/175°C.
Grease a mini muffin pan (or cupcake pan) with olive oil.
Lay out the wonton wrappers or cut the spring roll sheets into squares. I used spring roll sheets, cut into 4 pieces for making the cups.
Place the wonton wrappers in your mini-muffin pan. Use your fingers to push the wrappers into the bottom of the pan and gently press the wrappers to the sides to form a cup shape. Make sure that the wrapper points fold over muffin cup edges a little bit.
Grease them lightly with olive oil. Fill them with 1 tbsp dry beans of any kind to weight them down. These beans will help the cups get a the perfect shape during baking.
Bake for approximately 8-10 minutes, or until edges are slightly brown. Please keep an eye on them as they bake really fast. Make sure that you don't over bake, as we need to bake them again after filling in the cheese.
Take the cups out on a wire rack and remove the beans which were added only for the shape. Let the cups cool down completely. If you want, you can store these cups for up to a week in an air-tight container.
When you are ready to serve, mix the cheese with honey, chili flakes, black pepper, italian seasoning and basil. Fill 1 to 1½ tsp cheese in each cup and bake in an oven at 350°F/175°C for 5 minutes till the cheese gets warm.
Meanwhile, in a medium bowl, mix the strawberries, gooseberries, and basil.
When your wonton cups are ready, add in your fruit filling, drizzle with balsamic glaze, and garnish with pistachios. Serve immediately!