Greens and balsamic-glazed onion tartlets

24 Servings

Ingredients

Quantity Ingredient
2 cups Pearl onions (red or white) I didn't know they came in red...but little red onions beget big red onions...
Nonstick cooking spray
24 3-inch wonton wrappers
3 ounces Goat cheese
1 tablespoon Olive oil
2 cups Packed-down chopped fresh collard greens or kale (YUMMY) opps, trim the stems
¼ Water
⅛ Salt
3 tablespoons Slivered sundried tomatoes (not the oil packed ones,,,,too fatty)
¼ cup Balsamic vinegar (don't you just love that stuff)
2 tablespoons Water
1 tablespoon Brown sugar

Directions

Oven to 350 Blanch the onios for 3 minutes, peel and cool Spray little miniature muffin pan with noncook spray. Put the little wonton into each muffin cup and spray the wrapper. Bake for 10 to 12 minutes until wrappers are bown and crisp. Cool em on a wire rack. DONT SHUT OFF THE OVEN.

Crumble goat cheese evenly, (don't cheat anyone) in the wonton cups.

Heat the oil over medium high heat and add the greens and saute 5 minutes or until tender. Add the ¼ water and cook for 5 minutes so the liquid will evaporate. Remove from heat, stir in the salt and spoon evenly into the wonton cups. Wipe the skillet out.

Now add the onions, tomatoes, vinegar, 2T water and brown sugar to the skillet and bring it to a simmer, stirring over medium low heat for 10 to 15 minutes until the onios are tender and glazed. Spoon evenly over greens in wonton cups. Bake tartlets for 5 to 10 minutes or until hot.

Serve them right away!

You can bake the wonton wrapper up to 2 days ahead and store them in an airtight container. And the grrens and onions can be cooked ahead a day before your party.

More fat than the brussel sprout. 2 grams per tartlet.

Posted to FOODWINE Digest 10 November 96 Date: Sun, 10 Nov 1996 14:02:13 -0600 From: Mary Hogan <maryhogn@...>

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