Tomato Basil Wontons

As promised, here is the recipe for these simple, delicious wontons.

Tomato Basil Wontons

What’s in it:
12 Wonton wrappers
1/2 cup Shredded Low-Moisture Part-Skim Mozerella Cheese
2 Roma tomatoes, diced
1/4 cup thinly sliced basil leaves

Heat oven to 350ºF. Lightly spray a muffin pan with olive oil. Place one wonton wrapper in each cup, pressing lightly to form a bowl. Divide half the cheese and place in the bottom of each cup, then add the tomato and basil. Sprinkle the rest of the cheese on top. Bake for 10-12 minutes or until the edges of the wonton wrappers become a golden brown.

Update: You can leave them as is like in the first picture or fold them up for a more traditional wonton look like below.

pan of tomato basil wontons

Makes 12 servings. 32 cal/serving

This recipe is a modified version I found off of Pinterest. You can see the original recipe here. They were originally with empanada shells but I couldn’t find any at the store so I went with wontons. Because of this I had to use a muffin pan to hold their shape. As for shredded cheese, I just always have that on hand so that is what I use.

tomato basil wontons

tomato basil wontons

These wontons are huge crowd pleasers. I hope you enjoy them as much as I do!

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