Mozzarella, Tomato and Basil Baked Wontons with Sun-dried Tomato Dip

When I lived in Milan during my student years, I was always amazed by the quality and standard of Italian food. By comparison, the Chinese food I had there was awful – too salty and far too oily. My friends and I always tried to eat out once a week at a wonderful local restaurant called Oca da Juiliva, otherwise known to us as ‘The Duck Place’. Pizzas served with plenty of fresh mozzarella were just one of their many specialities – the seafood spaghetti was particularly good served with fresh langoustines. The owner would always double up the portions just for us and the complimentary frosty Limoncello was a hit too. After the exchange trip I was in love with everything Italian and thus this recipe was born. Crazy as it sounds, delicate little cheese wontons are fabulous – they just melt in the mouth.

Preparation: 10 minutes
Cooking time: 10 minutes


  • 30 small fresh mozzarella balls (boccaccini), drained well
  • 12 tablespoons canned diced tomatoes, drained thoroughly
  • about 30 basil leaves, freshly chopped
  • 10 wonton wrappers
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 10 chives

For the Sun-Dried Tomato Dip

  • 5 sun-dried tomatoes, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Combine the mozzarella balls, canned tomatoes and basil and season well.
  3. Take a wonton wrapper in your palm. Put a teaspoonful of the mozzarella mixture into the wonton. Make sure that there isn’t any excess moisture in the mixture, or the wrapper will break. Dab a little of water on each corner of the wrapper then bring the corners to the center and twist to seal the filling.
  4. Grease a baking sheet with the olive oil, transfer the parcels to the tray and bake for 5-6 minutes until golden brown.
  5. Meanwhile, whizz all the ingredients for the dip in a food processor or blender.
  6. When the wontons are cooked, transfer to a serving plate, tie some chives to the tops and serve immediately with the sun-dried tomato dip.