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another great appetizer from Jen


I’m hosting a dinner party tonight and will be serving another of Jennifer Markett’s scrumptious dishes. She calls them cigars, but after making them today, I’d rename them stogies, look at the picture and tell me what you think. Since I’m serving a large variety of appetizers, I’m only going to make half a batch of these. When a recipe calls for 1 egg and you need only half an egg, crack the egg into a bowl and beat well, 1 large egg equals about 1/4 cup (4 tablespoons). So use only 2 tablespoons beaten egg, and for this particular recipe, save the remaining 2 tablespoons for brushing the wonton wrappers.

1 lrg egg

When assembling a number of the same thing, it’s easiest to do it assembly-line style… lay out about half of the won ton wrappers (they dry too quickly to do all at once) and top each with the filling.  Brush with the egg one at a time, or it too will dry out or begin to stick to the counter, and roll.

My hope is that all the recent and upcoming appetizer recipes will help with your holiday party planning. After all, Christmas is now less than 3 weeks away … take a deep breath, stay calm, and have fun with your holiday entertaining …ommmm

Jen’s Goat Cheese Cigars

9 ounces goat cheese, room temperature
1/2 cup minced Italian parsley
1 egg
1 garlic clove, peeled and minced
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

24 wonton wrappers
1 egg, lightly beaten
1/2 cup olive oil
Additional paprika, if desired

In a medium bowl blend together goat cheese, parsley, egg, garlic, paprika, salt and pepper.


Place wonton wrappers on a work surface. spoon about 1 tablespoon of the cheese mixture in the bottom third of each wrapper, brush edges with  beaten egg, wrap up burrito-style and sealing edges, lightly pinch ends to seal well. (Can be assembled 4 hours ahead, cover tightly with plastic wrap and refrigerate until ready to fry).


Heat a medium skillet until hot, add oil. Test oil by dipping a little corner of one cigar into pan to be sure it sizzles, when oil is hot, place 3 or 4 cigars in pan, turning with tongs until brown.  Remove to paper towels to drain, sprinkle one end with paprika, if desired, for the look off a “lit end” of each cigar. Serve immediately.

Makes 24 cigars

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