Tomato Pesto Wontons

This recipe is an Italian-Asian recipe fusion, and it's wrapped in a bite-sized package.


  • 20 wonton wrappers
  • 1 cup Pesto Sauce
  • 1 tomato, chopped
  • ¼ cup grated mozzarella cheese
  1. On a wonton wrapper, add a spoonful of pesto, a piece of tomato, and pinch of shredded mozzarella cheese.

  2. Wet the edges with your finger or a basting brush and lay another wonton wrapper on top. Seal the edges well, using more water as necessary. Repeat wonton-filling process until you are out of the filling or wontons. Preheat the panini press.

  3. Place wontons on panini press and gently close the lid.

  4. Cook for 3–5 minutes or until wontons are crisp.

  5. Remove from press and serve with a cup of tomato sauce for dipping.


If you're in a rush and don't have time to fill wontons ingredient by ingredient, assembly line style, there is a quicker way to get it done. Put the pesto, the tomato, and the mozzarella cheese in a food processor and give it a quick chop—just enough to dice up the tomato and mix the ingredients. Now you can add a spoonful of the mixture onto the wontons, and you'll save some time.

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