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Goat Cheese Wontons with Tomato Salsa

  • 8 ounces goat cheese, crumbled
  • 1/4 cup thawed chopped spinach, squeezed dry
  • 2 teaspoons fresh rosemary OR 3/4 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground black pepper
  • Salt to taste
  • 36 wonton wrappers
  • Vegetable oil for frying
  • Tomato Salsa

In food processor, mix goat cheese, spinach and seasonings until smooth.

Preheat oil in Presto® electric deep fryer. Place a wonton on work surface with points at 12, 3, 6 and 9 o'clock. Put 2 teaspoons of filling in center of bottom half of wonton. Brush edges with water and fold top over to form a triangle. Seal edges. Repeat with remaining filling.

Fry wontons in hot oil until golden, about 1 minute on each side. Do not crowd fryer.

Transfer fried wontons to a wire rack set over a shallow baking pan. Fried wontons may be held in 200°F oven while remainder are fried. Serve with Tomato Salsa.

Tomato Salsa

  • 3 large plum tomatoes OR 2 ripe medium tomatoes, coarsely chopped
  • 2 tablespoons finely diced red onion
  • 1-2 tablespoons minced jalapeño, to taste, seeds and membranes removed
  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice
  • 2 teaspoons finely shredded orange peel
  • 1/4 cup chopped fresh parsley or basil, or combination
  • Salt and freshly ground pepper, to taste

Place all ingredients in food processor and pulse until coarsely pureed; visible bits of ingredients will remain. Transfer mixture to large saucepan and heat over medium heat until liquid has evaporated. Serve either warm or chilled.

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