Now, I know what you’re thinking. These sound semi… unique, right? You may be thinking to yourself… “fluffy herby whipped cheese with sweet yet tangy berry jam action? How bizarre, how bizarre.” But trust me on this- you’ll be licking your fingers and scraping your plates, even despite the horrific sound that tends to make. These are a crowd pleasing appetizer that look like you’ve put yo’ back into your cooking… but your secret’s safe with me. Enjoy!
Boursin Wontons with Berry Jam
Prep Time: 5 mins | Cook Time: 12 mins | Makes 12+ wantons
- 1 package wanton wrappers (see pic)
- 1 package Boursin Garlic and Fine Herbs Gournay Cheese (see pic)
- 1/2 cup raspberry, blackberry, or strawberry jam
- 1 tbs. water
- Spritz of Pam/non-stick spray
Wanton wrappers are usually in the vegetable section near the tofu and such, and the Boursin is in the specialty cheese section where you’d find bleu cheese or brie. I didn’t add a picture of the jam because I have faith you can sniff this one out on your own.
- Set out wrappers: Preheat oven to 350 degrees. Take an aluminum foil-lined baking sheet and spray it lightly with some Pam. Then take your wanton wrappers and lay out as many squares that fit on your baking sheet at a time.
- Fill wrappers: Take a spoon and scoop out some of your Boursin cheese into the middle of each wanton wrapper square.
- Seal wantons: Then, using either a basting brush or the highly technical cooking tool I like to call your pointer finger, brush the outer edges all around the square of the wanton wrapper with water to seal the edges. Then, take one side and pull over to the other, creating a triangle.
- Bake wantons: Bake for about 12 or so minutes. Let them toast up and when they’re nice and crisp, you can remove and let cool a bit.
- While these are cooking, take your 1/2 cup of jam and warm in the microwave for 20 seconds. Stir it around… it will probably need about 20 seconds more. Stir it again and make sure it is nice and drizzly.
- Finish with jam: Using a spoon, drizzle the warm jam on top of the somewhat cooled wantons. Serve immediately (or hoard in the kitchen to yourself as I’ve done once or twice. What?). No no, share with your friends… they’ll think the globe of you and your kitchen swagga. Enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!