There’s something about summertime peaches that gives me life. Perhaps it’s because they’re only ripe, flavorful and juicy during the peak of summer… or maybe it’s because peaches are one of my favorite fruits. Peach week on Ambitious Kitchen, anyone?! (SAY YES.)
When it comes to peaches, there’s nothing better than when they’re paired with some version of basil, goat cheese and balsamic. It’s an easy combination to fall in love with and goes well in a variety of things — think on a zippy arugula salad, french bread pizzas, an english muffin, paired with grilled chicken or salmon, or even on its own on a small plate for snacking your heart out.
Today I bring you the addicting peach, basil, goat cheese combo on a crispy, salty baked wonton bite aka your new favorite summer appetizer.
Truth be told, I’d never made a recipe using this particular product until I tested these bad boys. After seeing how easy they were to make I became OBSESSED!
Upon baking, they become crispy, golden — almost like an extra crunchy tortilla chip. Not only are they delicious but easy too — just place them on a sheet, spray with cooking spray or brush with oil and bake until they’re golden. No frying required!
I think they make the most perfect appetizer for assembling before a summer BBQ! Top them with whatever you like (although this peach basil situation is pretty epic!).
I hope you get a chance to try out Nasoya’s delicious little wonton bites soon. They’re available at most grocery stores, but you can check their location finder here, too!
If you try this recipe, be sure to rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #ambitiouskitchen on Instagram so I can see your beautiful creations. xo!
More healthy appetizers you’ll love:
Peach, Goat Cheese & Basil Wonton Bites
- 18 Nasoya Won Ton Wraps, cut in half diagonally
- 2 medium yellow peaches, diced
- 4 ounces goat cheese log
- 8 basil leaves, julienned
- Nonstick cooking spray
- Sea salt
- For the balsamic reduction:
- ¾ cup balsamic vinegar
- 1 tablespoon coconut sugar (any sugar will work)
- Preheat oven to 350 degrees F.
- While your oven preheats, place wonton wrapper halves evenly on a baking tray, spray with nonstick cooking spray and sprinkle with sea salt. Bake for 7-8 minutes or until golden brown.
- Next make your balsamic reduction: Add balsamic vinegar and sugar to a small saucepan and place over medium high heat. Bring mixture to a boil, then reduce to medium low and simmer for 15-20 minutes, stirring every so often until the balsamic vinegar turns into a thick syrup like consistency.
- Once your balsamic has been reduced by half (or to a syrup like consistency), remove from heat and set aside. Note: if the mixture hardens up after removing from heat, just reheat it over a low heat.
- After your wonton wrappers have cooled, spread each triangle with about ½ tablespoon of goat cheese and add about 1 tablespoon of diced peaches.
- Drizzle with your balsamic reduction then garnish with basil ribbons. Serve immediately. Serves 9, 4 wonton bites triangles per person.
This recipe is sponsored by Nasoya; all text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.