Pesto, Smoked Salmon And Bocconcini Tartlets – a delicious recipe with wonton wrappers, salmon, pesto sauce, bocconcini, arugula, red onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
To make the wonton wrapper tartlet casings, you'll need 2 x12 hole muffin tins. Separate the wonton wrappers and drape over the muffin holes to form a tartlet casing - make sure the corners of the wrappers do not collapse into the hole. Bake in a moderate oven until the wrappers are just crisp and golden - abaout 7 minutes - check frequently to make sure they're not burning. When cool enough to handle, remove from the muffin trays and play on a baking tray.
2
In each tartlet, add a dollop of pesto (and 'smear' across the bottom), some red onion and half a bocconcini ball. Add the trays to the oven and bake a further 3 minutes.
3
Remove from oven and place the torn arugula leaves and the smoked salmon on top of each tartlet. Cook a further minute inthe oven and serve immediately.
57
kcal
Calories
3
g
Fat
1
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 24 wonton wrappers, 100 g smoked salmon, chopped, 100 g pesto sauce, 12 bocconcini, balls halved, and more.
Yes, Pesto, Smoked Salmon And Bocconcini Tartlets falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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