Cocktail Tomato in Pesto – Wantan Batter Filled with Goat Cream Cheese

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 10)

Ingredients

10 cherry tomato (s)
1 goat cream cheese, 40g thaler (Picandou)
10 teaspoon pesto (basil pesto)
10 WanTan - dough sheets approx. 99 cm
1 egg white
10 leek strips, blanched or chive stalks
Oil, for deep-frying

Cocktail Tomato in Pesto – Wantan Batter Filled with Goat Cream Cheese

Instructions

Cut the cocktail tomatoes in a cross shape at the bottom, place in boiling water for 30 seconds and soak in ice-cold water. Carefully peel the skin towards the stem, but do not tear it off.
Peel out the core with a small spoon and fill the tomato with a small ball of cream cheese.
Put a teaspoon of pesto on a wonton sheet and put the tomato on top. The green stalk can be taken off (* try power gobble *). The shell should stick out upwards.
Brush all around with egg white and shape into a bag with the peel of the tomato protruding from the top. Tie up with the blanched leek strips.
Fry in hot oil until the wantan batter is golden brown.
Tastes very good served on a dollop of avocado cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.