Apricot & Goat Cheese Bites Revisited

I reworked this recipe because I had some leftover won ton wrappers sitting around in the fridge. Initially, I knew I wanted to make little appetizer cups, but I didn't know what to fill them with. Then I remembered trying to find that apricot-goat-cheese recipe and I thought, "hmmm…" This was the result.

Apricot & Goat Cheese Bites Revisited

12 won ton wrappers
3 T. butter, melted
1 container crumbled goat cheese (you won't use it all)
1 jar apricot preserves (you won't use it all)

1. Preheat oven to 375˚.
2. Lightly brush a mini muffin pan with melted butter.
3. Cut won ton squares in half (to make rectangles), then fold in half to double-up the thickness (see photo; makes two layers). Arrange in mini muffin or mini tart pan. Dab with a little bit of melted butter. Bake for only 4 minutes—they should be very lightly brown on edges.
4. Remove pan from oven and carefully fill each won ton cup with about 1/2 teaspoon of goat cheese. Top that with about 1/4 teaspoon of apricot jam. (NOTE: I didn't measure these quantities, I'm just estimating.)
5. Bake for another 3 to 4 minutes or until the won tons look browned and crispy on the edges. (NOTE: the first batch I did, I was conservative with the oven time, and the second batch came out better because I left them in longer to brown.)
   

Links: Croustade Appetizers
Apricot & Goat Cheese Bites