I really like to entertain in the summer – we have a lovely patio and my garden is finally filled in and DONE after 3 years.
I’m always on the hunt for easy, do-ahead dishes that allow me more time outside with my guests (and ideally, a drink) and less time fussing in the kitchen.
So when I found this recipe in Martha Stewart I thought, “Ah! Perfect!” – sweet and salty pistachio crisps on rolled out pizza dough looked simple, “do-ahead” and delicious. And it looked lovely coming out of the oven.
The problem for me was the texture – the “crisp” was limited to the very center of the dough, where I was able to stretch it very thin. The outer portion was more chewy. Not bad, but not what I was going for. I tried the first batch with my homemade pizza dough and thought that might be the problem. So I bought some refrigerated dough to see if I could get it thinner throughout.
Better, but not quite “there”.
And then I remembered wonton squares. How much do I love these little guys? I’ve used them savory (as cups for shrimp salad) and sweet (in layers for a dessert). I had a feeling that they would be the perfect thin and crispy “base” that I was looking for here.
Score!
Even better? The wrappers made the whole thing even easier. No flouring the board, wrestling with springy dough, or pre-heating a pizza stone (not so fun on a hot summer day).
As you know by now, I’m not a “bend the rules” kind of cook. So I’m extra proud that I thought outside the box to adapt this recipe and make it even better. Go me!
I’m looking for more easy summertime nibbles – what are your favorites?
adapted from Martha Stewart Living
24 wonton wrappers, cut in half diagonally (I stack a few at a time and use a pizza cutter to speed things up)
1-2 T. extra virgin olive oil
2 T. finely chopped pistachios (about 1 oz.)
1 T. sugar
½ t. salt
Pre-heat oven to 400. Line 2 baking sheets with parchment paper (I LOVE these pre-cut sheets).
Place the cut wrappers, spaced slightly apart, on the prepared sheets. Brush each wrapper with the olive oil; follow with the pistachios, sugar and salt.
Bake until crisp and lightly golden, 7-10 minutes. Watch very carefully toward the end of the baking time as they go from golden to burnt in less than a minute. Cool on a wire rack.
This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2012/06/06/salty-sweet-pistachio-crisps/
Note: I’m sharing my adapted recipe using wonton wrappers. For the original recipe using pizza dough, click here.
June 6, 2012 at 7:41 am
I love the way you use the wonton wrappers! I have made your cinnamon version before and we all loved them!I will defiantly try this this summer.
June 6, 2012 at 8:08 am
Go you for sure! And I love that peek of Corona in that very last picture!
June 6, 2012 at 1:30 pm
Smiling….xo
June 6, 2012 at 8:08 am
These look wonderful! I could see making them with all kinds of spices and/or nuts.
June 6, 2012 at 1:30 pm
Yes – totally adaptable, which I love!
June 6, 2012 at 1:58 pm
So proud of you Sheri, thinking outside the box! And you are so right wonton wraps are under used!!!!
June 6, 2012 at 4:02 pm
This is groundbreaking stuff for me Mary!
June 7, 2012 at 7:25 am
I can imagine these would be excellent with a drink while sitting outside enjoying the weather. Pistachios are my most favourite nut and I love they colour they bring to any dish xx
June 7, 2012 at 7:55 am
When can we have a drink together??