Pork and Crab Wontons and Tomato Olive Crostini

A Dynamic Duo for Dinner
Having appetizers as a meal is really popular these days. I just love the idea of eating delicious little bites of a variety of foods. It is not only scrumptious, but fun! I love this recipe of pork and crab wontons with a tomato olive crostini. Totally different flavor profiles and that's why I like it!



You're going to love this dynamic duo. Serve with different sauces for dunking and some chilled wine and you've got dinner.


Crab and Pork Wontons:

1/2 lb. ground pork
1/2 cup chopped green onion
1 tbsp. finely grated peeled ginger
1 tbsp. soy sauce
1 tbsp. dark sesame oil
53 wonton wrappers
1 little shallow cup of water (for sealing wontons)
8 cups vegetable oil
1 cup purchased chili sauce

For the filling, in a medium bowl, combine crab, pork, green onion, ginger, soy sauce and sesame oil.

sealed and ready for a fry bath

Sprinkle Cornstarch on a baking sheet; set aside. 
Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 tsp. filling in center. Dip your finger in the water cup, and wet two sides the meet the corner. Fold over the wonton and press together to form a triangle; firmly press edges together to seal. 

Arrange on prepared baking sheet. Repeat with remaining wontons, filling and water for a seal.

In a large heavy saucepan, heat oil over medium heat until a deep-fry thermometer registers 360 degrees. Fry wontons 8 at time, turning once or twice to separate, for 2 minutes per batch or until golden brown and cooked through. Remove wontons from oil; drain on paper towels. Arrange cooked wontons on a platte and serve warm or at room temperature with chili sauce on the side for dipping.

For the 2nd show-stopper...
Tomato and Olive Crostini

I'm in love with crostini/bruschetta like crazy. 

Think about this deliciousness for a moment. 

Garden tomatoes, Kalmata olives, fresh parsley and basil, olive oil and balsamic vinegar tossed together (could be eaten with a spoon right now) and piled high on a garlic rubbed, toast. 

Did you think about that flavor profile?

Insane, isn't it?

see the pile high of goodness?

I won't waste any more time blabbing.

Here's the how-to:

1 loaf baguette style french bread
2 tbsp. olive oil
Freshly ground black pepper
1 clove peeled garlic 

Heat oven to 425 degrees. For the crostini, bias-cut the bread into 1/2 thick slices. Arrange slices in a single layer on an ungreased baking sheet. Lightly brush one side of each slice with olive oil. Lightly sprinkle oiled side of bread with pepper. Bake for 4 minutes. Turn slices over; bake for 3-4 minutes more or until crisp and light brown. When still warm, lightly run the garlic clove over the toasts to impart a wonderful garlic flavor. Cool toasts.  

Tomato Olive Topping:
In a bowl, combine 1 cup seeded and finely chopped tomatoes (2 medium), 1 cup coarsely chopped assorted pitted ripe olives (such as Kalmata, Greek or Mission), 1/3 cup cup finely chopped red onion, 2 tbsp. snipped fresh cilantro or parsley, 2 tbsp. balsamic or red wine vinegar and 2 cloves garlic minced. 

Serve this dynamic duo for dinner and you'll be, yet again, a super star. 

And who doesn't want to be a star?

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