Pesto, Smoked Salmon And Bocconcini Tartlets

• 24 wonton wrappers
• 100 g smoked salmon, chopped
• 100 g pesto sauce
• 12 bocconcini, balls halved
• 100 g arugula leaves
• 1/2 red onion, -finely sliced

1. To make the wonton wrapper tartlet casings, you'll need 2 x12 hole muffin tins. Separate the wonton wrappers and drape over the muffin holes to form a tartlet casing - make sure the corners of the wrappers do not collapse into the hole. Bake in a moderate oven until the wrappers are just crisp and golden - abaout 7 minutes - check frequently to make sure they're not burning. When cool enough to handle, remove from the muffin trays and play on a baking tray.
2. In each tartlet, add a dollop of pesto (and 'smear' across the bottom), some red onion and half a bocconcini ball. Add the trays to the oven and bake a further 3 minutes.
3. Remove from oven and place the torn arugula leaves and the smoked salmon on top of each tartlet. Cook a further minute inthe oven and serve immediately.

wonton wrappers, salmon, pesto sauce, bocconcini, arugula, red onion

Taken from www.food.com/recipe/pesto-smoked-salmon-and-bocconcini-tartlets-287362 (may not work)