From: Chef Dan Fox, The Madison Club, Madison, WI. Yield: 25 wontons. 1 cup Buttermilk Blue® cheese ¾ cup dried black mission figs 2 Tbsp. port wine 1 pinch of salt 25 wonton wrappers 1 egg 1 qt. vegetable oil Combine Buttermilk Blue®, figs, and Port wine in a food processor and process until well-combined. Season with salt. Place approximately 1 tsp. cheese mixture in center of each wonton. Beat egg to create egg wash, and brush egg wash along edge of wonton. Fold edges of wonton, ...
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