Wonton Cups with Cream Cheese and Chutney
"For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months. Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese...."
INGREDIENTS
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12 rectangular (3 1/2-by-3-inch) wonton wrappers
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1 teaspoon olive oil
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1 bar (3 ounces) cream cheese, room temperature
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1/4 cup jarred mango chutney
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1 tablespoon Dijon mustard
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3 walnut halves, broken into pieces
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Sliced chives, or scallion (optional)
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