Wonton Napoleons

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
Wonton Napoleons

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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