Mini Strawberry Cup Crunch

by Marjan

Last week I shared with you my creative recipe merging strawberries, basil and garlic to make roasted salmon even more tasty and scrumptious. I'm always looking for new ways to incorporate this delicious fruit into my daily meals and recipes. Traditionally I use strawberries in my salads and desserts. The creative juices are still flowing from last week and I want to take advantage of the abundance of strawberries available this time of year. Since last week I used strawberries in my entree, why not with my appetizers? Using wontons, mascarpone cheese, basil and balsamic vinegar, I made crunchy succulent bites which were out of the box delicious! Sweet, yet a little tart, creamy and crunchy, herbaceous with a hint of acidity, each delicious bite was complete with texture and taste!
Try these easy to make appetizers for your next gathering. I'm certain you will enjoy making and eating these gorgeous bites!

Depending on how much you want to prepare, amounts may be modified to suit number of guests. Therefore, I suggest 2-3 wonton skins per guest. Modify amount of cheese, basil, sugar, balsamic vinegar to taste.

Ingredients:
1 package of wonton skins (usually 50 per package)
1 lb. fresh strawberries; washed, stems removed and chopped
6 oz. mascarpone cheese
4 tablespoons sugar
2 tablespoons freshly chopped basil
1 tablespoon balsamic vinegar (always use high grade, quality)

Using mini muffin pans, spray with non-stick oil and place individual wonton skins to bake for 10-15 minutes at 350° F until golden crisp. Remove from oven and cool completely.
In a bowl, toss balsamic vinegar, 2 tablespoons of sugar and strawberries together.
In a small bowl, mix 2 tablespoons of sugar and a pinch of salt with mascarpone cheese. Spoon 1/2 teaspoon of cheese mixture into cooled wonton cups; top with 3-4 slices of strawberries; sprinkle basil on top. Optional: place a dab of cheese on top for accent and serve immediately.

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