Wonton Leaves

As if a golden maple leaf had alighted on a field of green, these savory crisps evoke fall. Shaped with a cookie cutter, the leaves are made from wonton wrappers that are seasoned with herbs and Parmesan cheese, then baked. Serve as a cocktail-hour nibble or with salad as a crouton substitute.

  • Yield: Makes 24

Source: Martha Stewart Weddings, Fall 2005


  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 24 square wonton wrappers
  • 2 tablespoons olive oil
  • Coarse salt


  1. Preheat oven to 350 degrees. Stir cheese and herbs in a bowl. Stack 3 wrappers; cut with 3 1/4 -- inch leaf-shaped cookie cutters. Repeat with remaining wrappers. Place in single layers on baking sheets. Brush with oil. Sprinkle with cheese mixture. Season with salt. Bake until crisp and golden, 5 to 8 minutes. Let cool. Store at room temperature in an airtight container up to 3 days.


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