Mini Nectarine Salsa and Brie Tostada
- 1 Oil for frying
- 8 Wonton wrappers
- 4 Nectarines, cut into ¼ inch cubes
- 1/2 cup Red onion, diced fine
- 1 Jalapeño, diced (I like spice, so I do not seed the jalapeño)
- 1/4 cup Cilantro, chopped
- 2 Limes, juiced
- Cloves garlic, minced
- 4 tbsps Olive oil, divided
- Salt and pepper to taste
- 8 ozs Brie, cut into ½ x ½ inch pieces
- 1 Orange, juiced
- 2 cups Spring mix
Put enough oil in a frying pan so it is at least halfway full. Heat the oil to 375 ˚F. Fry the wontons one or two at a time to avoid crowding and ensure they cook evenly. Make sure they do not touch each other and that they stay flat as they fry. They should cook in about 1 minute, 30 seconds on each side. The wontons should get bubbles on the surface and turn golden brown when they are done. Remove the wonton from the oil and place on a flat surface lined with paper towels to absorb the grease as they cool.
To make the salsa, mix nectarines, onions, jalapeño, cilantro, lime juice, garlic and 1 tablespoon olive oil. Season to taste with salt and pepper to taste. Cover and place in the refrigerator for up to 2 days.
Mix the remaining 3 tablespoons of oil with orange juice. Toss the spring mix with the brie and the olive oil and orange juice mix.
To build each mini tostada tostada, layer the top of a wonton with a ¼ cup of the spring mix and top with several tablespoons of the salsa. Serve immediately with a glass of 1850 Wine Cellars Sparkling Moscato.
Notes: You can add chicken or grilled shrimp if you want to add a protein to the tostada. Serve 2 per person for a nice light lunch. The nectarine salsa is also perfect as a topping for crab cakes.
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