Chèvre-Arugula with Dipping Sauces

Serves: 12-18 as an Hors d’Oeuvre or 4 as a main course

Ingredients

• 2 Tbsp olive oil
• 3 shallots, minced
• 8 oz. arugula, chopped (about 8 cups)
• 6 oz. chèvre (soft goat cheese), crumbled
• ½ cup parmesan cheese, grated
• 42 wonton wrappers
• salt & pepper to taste (Kosher or sea salt)
• nonstick vegetable spray
• olive oil for sautéing

Red Sauce

• 6 oz. sliced pancetta
• 1/4 cup butter
• 6 large plum tomatoes, cored, seeded, and diced
• 1/2 tsp oregano
• 5 drops hot sauce

White Sauce

• 1 cup yogurt
• 1/4 cucumber, peeled, seeded, and grated
• 2 cloves garlic, finely minced
• salt & pepper to taste

Directions

1. Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 10 minutes. Add arugula and toss until wilted, about 3 minutes. Transfer the mixture to a large bowl and cool, then mix in the chèvre and parmesan cheese. Season to taste with salt and pepper.
2. Line baking sheet/s with foil and spray with vegetable spray. Spoon 1 generous teaspoon of the mixture into the center of the wonton wrapper. Fold wontons diagonally in half, forming triangles. Press edges firmly to seal. Place on prepared baking sheet and repeat.
3. Heat olive oil in a skillet and add 4 wontons at a time to the skillet. Turn once and remove when both sides are a golden brown. Transfer to a paper towel lined platter and keep warm in the oven until ready to serve.

Red Sauce

1. Over medium high heat sauté pancetta until crisp and brown. Using a slotted spoon transfer pancetta to a paper towel to drain. Pour off all but 1 Tbsp of drippings. Add butter and melt.
2. Add tomatoes and oregano and cook about 5 minutes until tender.
3. Season with salt, pepper, and hot sauce. Return pancetta to skillet. Heat through. Serve warm.

White Sauce

1. Combine yogurt with grated cucumber and garlic. Stir to blend.
2. Chill in refrigerator for at least 1 hour before serving

Notes

Serve wontons warm with both dipping sauces on the side. The wontons can be made ahead of time. You can cover them with plastic wrap and chill up to one day; or you can cover them with plastic, then foil, and freeze for up to 2 weeks. If frozen do not thaw before cooking.