Brie Wontons with Strawberry-Jalapeño Jam

Because I’m a food blogger, a lot of people assume I’m also a food snob. Generally speaking, as long as I don’t have to make food myself, I’m pretty un-pretentious (although I find that I get progressively more snobby the more money I pay for food. Like, if I’m paying $10 for a waffle, that better be the best waffle I’ve ever eaten.) But for as much as I like homemade nachos with melty cheddar or pepperjack cheese and lots of amazing, fresh toppings, I also have a deep appreciation for stadium nachos with the drippy orange stuff.

But. There is one area where I’m a hopeless snob.

It’s jam. I’m a jam snob. Most commercial jams, jellies, and fruit spreads taste like heavily processed fruit (like something that once upon a time tasted and looked like a strawberry, but not anymore) with a lot of sugar. I don’t like the texture. I don’t like the flavor. And while I do like sugar (like, a lot), I find that the sweetness usually overwhelms the fruit and is so sickeningly, mouth burningly sweet that I just skip it most of the time and use something else.

Until now.

You guys. These Smucker’s Fruit and Honey Spreads are legitimately amazing.

They taste like fruit. They’re sweetened with honey.

They’re not overly gelatinous. Basically, they’re everything I’ve ever dreamed of when it comes to stuff I can put on my toast.

Flavors like Concord Grape and Triple Berry are perfect for PB&Js or toast, and the Blueberry Lemon and Strawberry Jalapeño are perfect for recipes. And since moving to the South and becoming a sucker for pepper jellies, I was dying to try out the Strawberry Jalapeño in something involving cheese.

This is super easy. You’re going to need an 8-ounce wheel of Brie cheese (cold…if you try and cut this at room temperature, you’ll send me hate mail) and about 40 wonton wrappers.

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.

Unwrap Brie and using a sharp knife,

and cut it into about 40 pieces (some of the round edges may not make the cut)–they’ll probably be about 1/4″ or so. Just eyeball it…you don’t need a ruler or anything.

Place a wonton wrapper flat on a work surface and take 1 piece of brie. Slightly stretch it out and place it in the middle of the wrapper.

Dip your finger in the water and run it along two sides of the wonton wrapper (two sides that form a point) and fold the wrapper over the cheese. Press to seal the wonton (the water will help it stick.) Make sure the wonton is sealed as much as possible without actually crimping or pressing it shut.

Place the wonton on the baking sheet and repeat with the remaining wonton wrappers/pieces of cheese.

Pour some extra-virgin olive oil (I’m using our lime oil, because lime and strawberry and jalapeño? Yes, please.) Brush lightly with olive oil and then bake for 10-12 minutes or until golden.

While the wontons are baking, whisk together 1/2 cup Smuckers Strawberry-Jalapeño fruit spread

and a teaspoon apple cider vinegar (the organic, murky stuff. Once you try it, you’ll never go back).

Chop about 3-4 green onions, all the way up to the top, and, if desired, slice 1-2 seeded jalapeños and chop a handful of mint.

When the wontons are golden,

immediately transfer some to a serving platter in a single layer. Top with a layer of the strawberry-jalapeño mixture and a sprinkling of onions/jalapeños/mint, then repeat until you run out of wontons and other toppings. Serve immediately.

Brie Wontons with Strawberry-Jalapeño Jam

• Author: Our Best Bites

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Description

A fun and elegant appetizer!

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Ingredients

• 40 wonton wrappers
• 8 ounces Brie cheese (make sure it’s cold)
• 1/8 cup water (for sealing wontons)
• 2–3 tablespoons extra-virgin olive oil
• 1/2 cup Smuckers Fruit and Honey Strawberry-Jalapeño Fruit Spread
• 1 teaspoon organic apple cider vinegar (the murky stuff)
• 3 green onions, chopped
• 1 jalapeño, thinly sliced
• Optional: Mint leaves

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Instructions

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. Unwrap Brie and using a sharp knife, cut it into about 40 pieces (some of the round edges may not make the cut)–they’ll probably be about 1/4″ or so. Just eyeball it…you don’t need a ruler or anything.
3. Place a wonton wrapper flat on a work surface and take 1 piece of brie. Slightly stretch it out and place it in the middle of the wrapper. Dip your finger in the water and run it along two sides of the wonton wrapper (two sides that form a point) and fold the wrapper over the cheese. Press to seal the wonton (the water will help it stick.) Make sure the wonton is sealed as much as possible without actually crimping or pressing it shut.
4. Place the wonton on the baking sheet and repeat with the remaining wonton wrappers/pieces of cheese. Brush lightly with olive oil and then bake for 10-12 minutes or until golden.
5. While the wontons are baking, whisk together the fruit spread and the apple cider vinegar. Chop the green onions, all the way up to the top, and, if desired, slice the jalapeños and the chop the mint.
6. When the wontons are done, immediately transfer some to a serving platter in a single layer. Top with a layer of the strawberry-jalapeño mixture and a sprinkling of onions/jalapeños/mint, then repeat until you run out of wontons and other toppings. Serve immediately.

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Disclaimer: This post was sponsored by Smuckers Fruit & Honey, but the recipe, photographs, and (very favorable) opinions are all ours.