This is the last in the series of 4 hors d'oeuvres put together for the new decade. This one may not have eyes, but I think it still qualifies as whimsical. The colors are oh-so-pretty, and these are fairly simple to make ahead and reheat for guests just before spooning on the fresh onion salsa!
What you need...
For the filling
1 can pumpkin puree
1 cup coconut milk
1 tablespoon fresh grated ginger
1 teaspoon salt
1/4 teaspoon sugar
For the salsa topping
1/2 medium red onion, sliced thinly
1 bunch cilantro leaves, roughly chopped
5 red chilies
1 lime, juiced and zested
Salt and pepper to taste
For the cups
1 package round wonton or dumpling wrappers
Sesame oil for brushing
Special equipment: pastry brush, mini cupcake tin
What to do with it all...
Preheat your oven to 350 degrees
Combine your salsa ingredients and set aside
Brush one side of each wonton wrapper, and then place into a mini cupcake well, oiled side down
Combine all of your filling ingredients and spoon into each wonton (enough to reach the brim of the pan)
Bake for approx 15 mins or until wontons are golden
Remove from oven and spoon a little salsa into each cup
Done!
Olive penguins and mozzarella snowmen
Tomato bisque shots and mini grilled cheese
Olive oil blinis and fried quail eggs (mini pancakes and eggs)
