I made these to take to a gathering on Super Bowl Sunday. I wanted something I thought would go with chili. Afterwards I decided that many of the components of this appetizer could be made in advance so that at the last minute it could be put together.
Oven 350 degrees. Take won ton wrappers and brush one side with olive oil. Fold each one into a mini muffin tin to form a cup. Bake until lightly brown and crisp. Remove from tin and let cool.
Soften 8 ounces of cream cheese. Using a mixer, mix with blue cheese. I used a wedge of blue cheese that weighed .35 ounces.
In a sauce pan warm 1 cup of honey with 3 stems of rosemary. Stir occasionally and remove from heat when the honey has absorbed the taste and smell of the rosemary. About 10 minutes. When assembling, the honey is easier to work with if it is still slightly warm. The honey thickens as it cools.
Toast and finely chop walnuts. I toasted in a dry frying pan and used black walnuts.
Thinly slice green onions.
Assembly:
In each won ton cup spoon the cheese mixture. Sprinkle with chopped walnuts, green onion and drizzle with rosemary infused honey. The honey should still be slightly warm so that it is easy to work with.
That's it. They are crispy, crunchy and savory.
I wish I would have taken a picture.
