Another one of the won-ton wrapper apps I see floating around on Pinterest.com features a combination of tomato and mozzarella.
For this first one, I wasn’t feeling mozzarella. I’ve been using a soy-based garlic-herb cheese a lot lately, so I crumbled that over the top instead, tossed in some basil, parm, and spice, and felt my eyes roll back in my head when I tasted the crispy-cheesy-flavorful crunch of this appetizer.
Hope you get a pow in the yum like I did. These appetizers are right up my alley. I’m sure I’ll continue to make them for myself, but I suspect they might become my new favorite stand-by for potlucks and dinner parties, too. Very easy, and very good.
1 egg roll wrapper (Get a good healthy brand like Nasoya)
1/2 Roma tomato, diced into medium chunks
red pepper flakes
1 oz. cheese of choice, mozzarella or a heartier herb one will do
dash of parmesan
1 t basil
Preheat oven to 400 degrees. Lightly grease a mini-muffin tin. Set aside.
Take the egg roll wrapper and slice into four equal squares. Press into pan, folding sides to fit down as necessary, but not pushing too hard.
Bake for about 7 minutes or until edges of wrappers turn golden brown. Top with cheese of choice (cubed or crumbled), dash of parm, and more basil if you like. Bake another 2-3 minutes until cheese melts.
Serve right away and warm, if possible. Enjoy!