Easy and Elegant Appetizer – Smoked Salmon and Horseradish Mascarpone in Wonton Cups

Smoked Salmon in Wonton Cups

Are you looking for an elegant appetizer recipe?  This appetizer makes a fantastic presentation, tastes wonderful and best of all you won’t spend hours making it!

This is the first time I had purchased wonton cups and found them very easy to work with!  I’m already thinking of what I may fill them with next!  If you like smoked salmon I’m sure you’ll enjoy this!

Smoked Salmon & Horseradish Mascarpone in Wonton Cups

  • 24 square wonton skins
  • 1/2 cup mascarpone cheese, room temperature
  • 1 tbsp plus 1 tsp horseradish
  • 2 tsp finely chopped fresh dill
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 6 oz. smoked salmon, cut into 24 equal pieces
  • Fresh dill springs

Smoked salmon in wonton cupsPreheat oven to 350 degrees F.

Cut about 1/2-inch off of two adjacent sides of each wonton wrapper to make a slightly smaller square. To make this process quicker, stack several wonton skins together at a time.

Spray a mini muffin tin lightly with cooking spray. Press one wonton skin in each muffin tin opening, slightly folding the skins in a couple of places to make them fit properly. Bake until crisp and golden brown, 5 to 7 minutes. Remove the wonton cups from the tin (remember, they will be hot) and cool on a wire rack.

In a medium bowl, stir together mascarpone cheese, horseradish, fresh chopped dill, salt, and pepper.

Fill each cup with 1 teaspoon of the mascarpone mixture. Top with a piece of smoked salmon folded into a loose rose. Garnish with sprig of dill. Repeat with smoked salmon and dill.

Makes 24 hors d’oeuvres.

Recipe Source: www.cookincanuck.com

smoked salmon in wonton cups

Pulled Pork Quesadillas with Peach Salsa – Sunshine on Your Plate

Pulled Pork and Peach Salsa Quesadilla - March 2013 Blog

This is a Pasta Princess original recipe.  I had some frozen pulled pork (recipe here) in the freezer and was thinking of a different way to eat it rather than just putting it on a bun and came up with Pulled Pork Quesadillas.  I canned peach salsa this past summer and thought it would go great with pork.  I loved these! Give them a try – I hope you like them as much as I did.  It’s like putting sunshine on your plate!  Enjoy!

Pulled Pork Quesadilla with Peach Salsa – Sunshine on Your Plate

Makes 2 Very Large Quesadillas

Ingredients:

  • 2 Red Peppers
  • 2 cups Pulled Pork or enough to cover each tortilla
  • 1 Bag Shredded Mexican Cheese (16 oz.)
  • 2 Large flour tortillas
  • 1 Jar of Peach Salsa
  • Cilantro (topping)
  • Sour Cream or Plain Green Yogurt (topping)

Directions:

Spray a saute pan with non-stick spray and chop red pepper into small pieces and saute until tender crisp.  Add pulled pork and 1 cup of peach salsa and cook until heated through.

Use another frying pan large enough to lay your tortilla in. Spray with non-stick cooking spray and heat tortilla over medium low heat. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the pulled pork mixture. Sprinkle another 1/4 cup cheese over the pork and top with another tortilla. When bottom tortilla is lightly brown and cheese has   started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream or plain greek yogurt, remaining peach salsa and cilantro.Tip:  When flipping quesadilla put a dinner plate over the pan with the quesadilla and flip onto plate then just slide onto the pan to heat the other side.

Pulled Pork and Peach Salsa Quesadilla - Blog H

California Cheese Torte

Yummy!  I love this cheese Torte!  I’ve been making this for years over the holidays.  It’s pretty, it’s festive, and mostly importantly it’s incredibly good – what more could you want?

Ingredients

    • 2 (8 ounce) packages cream cheese ( can use reduced fat)
    • 2 cloves garlic, minced
    • 8 ounces goat cheese
    • 2 teaspoons thyme
    • 2 tablespoons olive oil
    • ½ – 1 Cup pesto sauce to cover
    • 1/2 cup roasted red peppers, drained and chopped
    • additional red peppers, strips ( garnish)

 Directions

  1. Line a one-quart dish with plastic wrap.
  2. Place the garlic and cheeses in a food processor, and process.
  3. Add oil and thyme, and process again until well combined.
  4. Spread 1/3 of the cheese mixture in the dish.
  5. Then spread the pesto over the cheese.
  6. Spread another 1/3 of the cheese mixture over the pesto.
  7. Next, layer with the chopped red peppers.
  8. Finish with the final layer of cheese.
  9. Cover and chill at least 2 hrs.
  10. When ready to serve, unmold onto serving plate and garnish with additional red pepper strips, and fresh herbs (thyme or basil) if desired.
  11. Serve with crackers or raw veggies.