Easy finger food: Wonton cheese curds

As much as I like cheese of all varieties, I am still kind of bewildered that I don’t actually like cheese curds.

They’re too rubbery for me.

So when friends showed up with a fresh bag from Wisconsin, I tried to serve them to the kids in lunches this week. No luck.

Back to the drawing board and trying not to waste the curds, I plopped them into wonton wrappers nestled into a mini-muffin tin.

I baked them at 350 for about 12 minutes, until the cheese was delightfully melted and the edges of the wonton were crispy.

Result?

Delish. If there were any left, I could see serving these with a fun dipping sauce, buffalo or BBQ or even a spicy marinara sauce.