16 square wonton wrappers- 8 basil leaves
- 120g goat’s cheese, sliced
- 40g unsalted butter, melted
- ¼ cup brown sugar
- cracked black pepper
- 4 x 50g small Roma tomatoes, halved
- 2 x 115g baby fennel, trimmed and sliced
- ½ cup (125ml) balsamic vinegar
- 80g baby rocket (arugula) leaves
Preheat the oven to 200°C (390°F). Place half of the wonton wrappers on a lightly greased baking tray. Top each wrapper with a basil leaf and goat’s cheese. Brush the edges with water and top with the remaining wrappers, pressing the edges to seal. Brush the tops of the wontons with butter and bake for 8−10 minutes or until golden and crispy.
Place the sugar and pepper on a large plate and mix to combine. Press the tomatoes and fennel into the sugar mixture. Heat a large non-stick frying pan over high heat. Cook the tomatoes and fennel, sugar-side down, for 3 minutes or until caramelised. Set aside and keep warm. Add the balsamic to the pan and simmer for 3−4 minutes or until the mixture is thickened slightly. Divide the fennel and tomatoes between plates, top with the rocket and crispy wontons and pour over the caramelised vinegar to serve. Serves 4.
