Goat Cheese Wontons with Tomato Salsa

8 ounces goat cheese, crumbled 1/4 cup thawed chopped spinach, squeezed dry 2 teaspoons fresh rosemary or 3/4 teaspoon dried rosemary 1/2 teaspoon freshly ground black pepper Salt to taste 36 wonton wrappers Vegetable oil for frying

Tomato Salsa

In food processor, mix goat cheese, spinach and seasonings until smooth.

Preheat oil in an electric deep fryer. Place a wonton on work surface with points at 12, 3, 6 and 9 o'clock. Put 2 teaspoons of filling in center of bottom half of wonton. Brush edges with water and fold top over to form a triangle. Seal edges. Repeat with remaining filling.

Fry wontons in hot oil until golden, about 1 minute on each side. Do not crowd fryer.

Transfer fried wontons to a wire rack set over a shallow baking pan. Fried wontons may be held in 200 degree F. oven while remainder are fried. Serve with Tomato Salsa.

Tomato Salsa

3 large plum tomatoes or 2 ripe medium tomatoes, coarsely chopped 2 tablespoons finely diced red onion 1-2 tablespoons minced jalape�o, to taste, seeds and membranes removed 2 tablespoons fresh lime juice 2 tablespoons orange juice 2 teaspoons finely shredded orange peel 1/4 cup chopped fresh parsley or basil, or combination Salt and freshly ground pepper, to taste

Place all ingredients in food processor and pulse until coarsely pureed; visible bits of ingredients will remain. Transfer mixture to large saucepan and heat over medium heat until liquid has evaporated. Serve either warm or chilled.

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