For these savory napoleons, wonton wrappers are sprinkled with coarse salt, baked, then layered with herbed ricotta cheese. A basil sprig, black-olive slice, and wedge of shiny roasted red pepper form a topknot.
- Yield: Makes 2 dozen
Photography: Richard Pierce
Source: Martha Stewart Weddings, Winter 2000
- 3/4 cup ricotta cheese
- 18 wonton wrappers, thawed if frozen
- 3 tablespoons unsalted butter, melted
- 1 3/4 teaspoons coarse salt
- 1 small red bell pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Pinch of freshly ground white pepper
- 3 black olives, pitted and cut lengthwise into eighths
- 24 basil sprigs
Put the ricotta cheese into a cheese cloth-lined sieve; press gently to release some of the liquid. Set sieve into a bowl; refrigerate at least 1 hour, or overnight.
Preheat oven to 350 degrees. Cut each wonton wrapper into four 1 1/4-inch squares. Brush each with melted butter; place on a parchment-lined baking sheet. Sprinkle with 1 teaspoon salt, and bake until golden brown, about 12 minutes. Let cool on a wire rack.
Preheat broiler. Place bell pepper in a small roasting pan. Broil until the pepper's skin begins to blister, about 2 minutes; turn to blister on all sides. Place in a small heat-proof bowl; cover with plastic wrap, and set aside until cool. Peel bell pepper; cut in half, and discard seeds and ribs. Cut flesh into 1/8-inch-thick strips. Set aside.
Pulse the ricotta cheese, parsley, white pepper, and remaining 3/4 teaspoon salt in a food processor until smooth, about 30 seconds. Transfer mixture to a pastry bag fitted with an Ateco number 822 star tip. Pipe a small amount of cheese onto each wonton square. Stack squares to create three-layered napoleons; garnish each with equal amounts of red pepper strips and black olive slices, and a basil sprig. Serve immediately.