If there’s one theme to my cooking this time of year it’s this: easy appetizers. The holidays bring so many wonderful gatherings of family and friends and I love having a few go-to recipes to make entertaining in this busy season just a little easier. I’ve gathered some tricks over the years: A good cheese board is always a winner and the former vegetarian in me will forever love a beautiful platter of crudité with a special dip. I also love to have simple but elegant options like these Whipped Goat Cheese Cups with Honey and Pistachios. They are simple to prepare, bursting with flavor, and require no extra silverware for serving! Win, win.
The base of these delicious little treats are crispy cups made of store bought wonton wrappers. They are the easiest party trick to keep in your back pocket! Cut the wrappers into circles and lightly oil them with a pastry brush. After pressing them into a mini-muffin tin, they are baked until just crisp and can be used for all kinds of sweet or savory appetizers.
The filling for these Whipped Goat Cheese Cups with Honey and Pistachios couldn’t be any more simple or full of tangy flavor. Good goat cheese and honey get whipped into a creamy, frosting like texture and topped with chopped pistachios. Drizzled with honey just prior to serving, each bite is filled with a lovely bit of sweet, salty and crunchy!
This recipe makes 12 cups but can easily be scaled up. The wonton cups can be made a few days in advance (or even a few weeks in advance if you want to freeze the unfilled cups) and the goat cheese mixture keeps well for up to a day in the fridge.
Whipped Goat Cheese Cups with Honey and Pistachios
- 12 wonton wrappers
- 2 teaspoons olive oil
- 4 ounces plain goat cheese
- 1 Tablespoon of honey plus more for drizzling
- 2 Tablespoons chopped pistachios
Preheat your oven to 350 degrees Fahrenheit.
Using an approximately 2 1/2 inch round cookie or biscuit cutter, cut the wonton wrappers into circles.
Brush one side of each of the circles with olive oil and press each circle, oiled side UP, into a mini muffin tin (no need to grease further).
Bake until just golden, approximately 8-9 minutes and allow to cool.
Place the goat cheese in a medium bowl and add one tablespoon of the honey.
Using a hand held mixer, whip the honey and goat cheese until light and creamy.
Fill each cup with a generous teaspoon of the whipped goat cheese and top with chopped pistachios.
Drizzle lightly with honey and serve immediately.
The unfilled cups can be stored in an airtight container for up to one week or frozen for up to two months.