Wonton Bruschetta


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This recipe takes the traditional Italian bruschetta and modifies it to give it an Asian flair. With the tanginess of the goat cheese, it works well as a light appetizer for a spring or summer meal.

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  • 7 wonton wrappers
  • 1 Tbs. olive oil
  • salt and pepper to taste
  • 2 oz. goat cheese
  • 1/3 C. diced tomato
  • 1 Tbs. chopped fresh oregano
  • 1 Tbs. chopped fresh basil

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Heat oven to 400 degrees. Place a wire cooling rack on a cookie sheet. Cut the wonton wrappers in half crosswise, creating triangles. Brush each wrapper with olive oil and sprinkle with salt and pepper to taste. Place on the wire cooling rack and bake for 5 minutes. Remove from oven and allow to cool. Meanwhile, prepare the topping. Combine the remaining ingredients in a bowl and mix until evenly combined. Top each wonton with a teaspoon of goat cheese tomato and herb mixture. Serve.

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