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
Print Recipe
Pin Recipe 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.
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