Sometimes a recipe comes together when you open the fridge and see items that makes you think, hey, how about combining these. That’s what happened when I had a package of cream cheese and wonton wrappers sitting side by side on the shelf. I didn’t buy them with any intent to use them in the same meal but I like to experiment and I think combining the them with two of my pantry favorites, sun-dried tomatoes and balsamic vinegar, makes for a perfect for light summer lunch, or even evening entertaining-
1 8 ounce package cream cheese
2 tablespoon dried basil
¼ cup sun-dried tomatoes, (not packed in oil), reconstituted
24 wonton wrappers
1 cup balsamic vinegar
1 teaspoon honey
Oil for cooking wontons
Place cream cheese, tomatoes and basil in a food processor and pulse until well blended.
Place about 1 ½ teaspoons of this mixture on each wrapper and seal as you would any regular wonton. Set aside while you make the drizzle.
In a medium sized saucepan, add the balsamic vinegar and let it simmer until it’s reduced to about ¼ cup in volume which takes about 10 minutes. Stir in the honey and set aside.
In a large skillet heat some oil over medium high heat and add about 8 wontons at a time. They only need about a minute on each side until they’re lightly golden brown. Drain them on a plate lined with a paper towel.
They can be served on their own or with some of the balsamic mixture drizzled over them.