One of the things that I have had to adjust to a little bit since being pregnant is the fact that some food is now off limits. I’ve said so long to spicy tuna rolls, fresh pacific oysters on the half shell and deli meat. But surprisingly one of the things I miss the most is goat cheese. Apparently some soft cheeses are a no no when pregnant. And while blue cheese and feta have not been hard to do without, I miss the creamy tangy-ness of goat cheese. Especially now that it is summer time and all I want is this Roasted Garlic and Goat Cheese spread. But alas, not one to give up easily on a craving, I have found a substitute that will work rather nicely, sweet roasted garlic mixed with cream cheese wrapped in wonton wrappers and fried until golden. Yeah…I think I can handle a few more months without goat cheese as long as I can have these.
Sure I know that cream cheese is not quite a substitute for goat cheese, but in these wontons you would not want to use goat cheese. I actually tried once about a year ago and the goat cheese did not hold up well to the heat. In fact, when I bit into the wontons the cheese was gone. It was basically a fried wonton wrapper that had the wonderful taste of roasted garlic. Cream cheese on the other hand, is thick and creamy and holds up really well to the temperature of frying.
Roasted Garlic Cream Cheese WontonsPrint Recipe
- 1 bulb (or head) of garlic
- 1 tablespoon butter
- 1 teaspoon lemon juice
- kosher salt
- 8 ounces cream cheese, softened
- 1/4 teaspoon ground white pepper
- Approximately 20 wonton wrappers
- oil for frying
Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
Once cool, use a fork or squeeze the garlic out of the skin and mix well with the cream cheese and white pepper.
Heat 2 inches of oil in a large pot over medium high heat.
Lay wonton wrapper on a flat surface. Place 1/2 teaspoon of filling into the center of the wonton. Use your finger to wet the sides of the wrapper. Then carefully pull opposite sides together to make a pointed top. Be sure to seal all sides, you don’t want any of the cream cheese coming out while you are frying them.
Once the oil has reached 350 degrees add the wontons carefully, in batches if necessary and fry until golden brown, 2 - 3 minutes. Allow to cool slightly and serve.