Goat Cheese Wontons With Tomato-Herb Salsa: The Best Goat Cheese Wontons With Tomato-Herb Salsa Recipe from Cook'n

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	Goat Cheese Wontons With Tomato-Herb Salsa

Serves: 36

Fried wontons are finger food of the highest order, but if you're serving them at a cocktail party, provide plenty of cocktail napkins--the salsa can drip. I serve them most often as a first course, with 6 wontons surrounding a pool of salsa.
Makes about 36 wontons

   TOMATO-HERB SALSA:
   1 pound Italian plum tomatoes, seeded and coarsely chopped
   2 tablespoons minced shallots
   1 jalapeño pepper, seeded and minced
   2 teaspoons red wine vinegar
   1 clove garlic, crushed through a press
   1/3 teaspoon salt
   2 tablespoons chopped fresh cilantro or basil

   GOAT CHEESE WONTONS:
   8 ounces rindless goat cheese (chèvre) at room temperature
   2 tablespoons dried bread crumbs
   1 clove garlic, crushed through a press
   1/4 teaspoon freshly ground pepper
   36 wonton wrappers
   Vegetable shortening or vegetable oil for deep-frying

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1. TO MAKE THE SALSA: In a food processor, pulse all of the ingredients until pureed. Cover and refrigerate until ready to serve, up to 4 hours.

2. TO MAKE THE WONTONS: Line a baking sheet with waxed paper. In a medium bowl, mash the goat cheese, bread crumbs, garlic, and pepper with a rubber spatula until combined. Place a wonton wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Brush the edges of a wonton wrapper with cold water. Place 1 teaspoon goat cheese mixture on the bottom third of the wrapper. Fold over the top point of the wrapper to meet the bottom point, enclosing the filling in a triangle shape. Press the edges of the wrapper to seal. Place on the waxed paper. Repeat with the remaining filling and wrappers. (The wontons can be prepared up to 4 hours ahead, covered, and refrigerated.)

3. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the wontons, turning once, until golden brown, about 1 1/2 minutes. Keep the wontons warm in the oven while frying the rest. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm, with the salsa.

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