Fresh vegetables, hummus, feta cheese, and wonton wrappers create tasty Israeli Salad Cups, a delectable savory for afternoon tea. Israeli Salad Cups pictured with Asparagus & Smoked Salmon Bagel Chip Crostini.
- ⅔ cup diced Persian cucumber
- ¼ cup diced seeded plum tomato
- 3 tablespoons finely chopped orange bell pepper
- 1 tablespoon finely chopped red onion
- ½ tablespoon finely chopped fresh parsley
- 2 teaspoons extra-virgin olive oil
- 1½ teaspoons fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 12 (3-inch-square) wonton wrappers
- ¼ cup prepared hummus*
- 2 tablespoons crumbled feta cheese
- In a medium bowl, combine cucumber, tomato, bell pepper, onion, and parsley. Add oil, lemon juice, salt, and pepper, tossing to coat salad. Cover and refrigerate until ready to serve.
- Preheat oven to 350°. Coat 12 alternating wells of a 24-cup miniature muffin pan with cooking spray. Press a wonton wrapper** into each prepared well.
- Bake until golden brown, 8 to 10 minutes. Carefully remove wonton cups from pan and let cool completely on a wire rack. Use within an hour, or store in an airtight container at room temperature for up to a day.
- Just before serving, divide hummus among wonton cups. Drain juices from cucumber salad and divide salad among wonton cups. Top with feta.
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