goat’s cheese wontons with caramelised tomato and fennel salad
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goat’s cheese wontons with caramelised tomato and fennel salad
  • 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