Asian Spicy Tapenade with Wonton Cups
Ingredients
- 2 6-ounce cans California ripe olives, well drained
- ½ cup onion, very finely chopped
- 2 tbsp. olive or rice bran oil
- 2 tbsp. rice vinegar, unseasoned
- 1½ tbsp. grated fresh ginger
- 1 tbsp. Sriracha sauce
- ¼ tsp. sesame oil
- 2 garlic cloves, minced
- 24 square won ton wrappers
- Olive oil cooking spray
- Sea salt, to taste
Instructions
- Place all tapenade ingredients in a food processor and pulse on and off until finely chopped.
- Cover and chill for least one hour or overnight.
- Pre-heat oven to 350°F.
- Spray the won ton wrappers on both sides with olive oil cooking spray.
- Press into 24 mini muffin cups, pressing all the way into the bottom.
- Bake for 10 to 12 minutes or until golden brown
- Let cool completely before filling with the tapenade.
