Herbed Halloumi Wontons
1 pkg wontons
Olive oil to grease muffin tins
For the filling:
5 ounces mozzarella cheese
5-ounce package halloumi cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
(I also added dill to my last batch)
For the topping:
1/4 cup sesame seeds (I used poppy seeds)
2 teaspoons nigella seeds (I omitted since I didn’t have)
1/4 cup olive oil, plus extra for drizzling
Rinse the halloumi under cold running water. Drain the cheese and shred it and the mozzarella on the large holes of your grater. Combine the cheese with the chopped herbs and toss to mix.
Preheat the oven to 350F and prep a muffin pan by brushing it with a generous amount of olive oil.
Cut the wontons so that they extend slightly over the sides. I used the cut off pieces to make more by criss-crossing the wontons in the muffin cups. Place a walnut sized ball of cheese mixture in the wonton.
OPTIONAL – Prep two small bowls. One filled with a small amount of olive oil, the other filled with the nigella and sesame seeds. Brush the top of wontons with olive oil and sprinkle with the seeds.
Bake in a pre-heated oven until they are golden, about 10-15 minutes. Transfer the pan to a wire rack and let the wontons cool for a bit. Enjoy!
This recipe has been modified by Carrie Turney.