Crispy wonton cups with lemon ricotta, toasted corn and basil

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a 12-cup muffin tin or brush it with a little of the olive oil.

2. 2

   Place one wonton wrapper into each muffin cup, gently pressing to form small cups. Brush the edges and surface with the remaining olive oil.

3. 3

   Bake the wonton cups for 8 to 10 minutes at 190 °C / 375 °F, until golden and crisp. Remove from the oven and let them cool in the pan for 5 minutes.

4. 4

   While they bake, heat a skillet over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes, stirring occasionally, until lightly charred and toasted. Season with half of the salt, the sweet paprika, and a pinch of black pepper. Set aside.

5. 5

   In a bowl, mix the ricotta with the grated Parmesan, lemon zest, lemon juice, chopped basil, garlic powder, and the remaining salt. Add another pinch of black pepper and stir until thick and smooth.

6. 6

   Fill each wonton cup with a spoonful of the lemon ricotta mixture. Top with the toasted corn and, if desired, a little extra grated Parmesan.

7. 7

   Return the filled cups to the oven for 3 minutes at 190 °C / 375 °F so the filling can settle without losing its freshness.

8. 8

   Remove from the oven, garnish with extra basil leaves, and serve warm or at room temperature.