Goat Cheese Wontons with Blueberry Honey

Like most, I've always been a fan of all things deep fried & wonton wrappers happen to provide the perfect vehicle for doing so.

Fortunately (or unfortunately, depending on how you look at it), I've just recently discovered the life-changing combination of cheese & honey.

So why not have them join forces to create the perfect nibble of sweet & savory.

And crunchy.

And creamy.

And tangy.

And slightly spicy.

Okay, you get it.

Here's what you'll need:

Wonton Wrappers
Goat Cheese
Blueberries
Lemon
Honey (local if possible)
Red Pepper Flakes
Vegetable or Canola oil for frying

Dollop your goat cheese right in the middle of the wrapper and add a couple flakes of red pepper. Dip your finger in a little but of water to run across the edges & seal shut into a triangle.

Like so...

Once you're finished wrapping your pretty little packages, stick those babies in the freezer for a little bit. 20 minutes will save you the disappointment of helplessly watching the cheese ooze from the seams & into the hot oil which then splatter all over everything you own.

Or just learn your lesson the hard way like I did.

In batches, add to hot oil & fry until golden brown.

If planning ahead is something you're into, you can make the blueberry honey quite a bit before you actually need it & store it in the fridge.

Or if you're like me, just do it while your wontons are sizzling away.

All you need to do is dump a handful of blueberries in a small saucepan and add enough honey to cover them. Let the berries simmer on low while they start to burst and pass on their color & flavor to the honey.

Pour the berry mixture through a sieve & add a squeeze of lemon to your strained honey.

Since you can't have cheese & honey without wine, I suggest pouring yourself a tall glass while you inhale your wontons.

The classic pairing for goat cheese is usually Sauvignon Blanc, but I took a hard left and went with a Cabernet Sauvignon because, well...that's all I had.