24 wonton wrappers
2 1/2 Tbsp. (40 mL) butter
24 asparagus spears, cut into 1-inch (2.5 cm) lengths
1 shallot, chopped
1/4 cup (60 mL) white wine or chicken broth
1 Tbsp. (15 mL) sherry vinegar or white balsamic vinegar
salt and pepper, to taste
4 oz. Canadian Brie, sliced
If wonton wrappers are frozen, thaw overnight in the refrigerator.
Preheat oven to 375°F (190°C).
Brush wonton wrappers with 1 1⁄2 Tbsp.(25 mL) melted butter and press 2 wrappers into each mold of a muffin pan.
In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Reserve in a bowl.
In the same saucepan, cook shallot for 2 minutes. Deglaze with white wine and reduce by half. Add vinegar and reduce once again by half. Pour over asparagus and season with salt and pepper. Divide asparagus and Brie among muffin molds lined with wonton wrappers. Chill until ready to serve.
To serve tartlets, bake on bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve immediately.
Adapted from: Allyouneedischeese.ca
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