1 package wonton wrappers (refrigerated section of grocery store)
2 Tbsp Cleo’s Extra Virgin Olive Oil
8 oz Mascarpone cheese
2 Tbsp Cleo’s Lemon White balsamic vinegar
confectioners’ sugar (optional)
Brush wonton wrappers with olive oil and press into mini cupcake pan. Bake at 350 degrees for 8-10 minutes. Cool.
Mix 2 Tbsp Lemon balsamic into 8oz container mascarpone cheese. Pipe cheese into cooled wonton cups. Top with fresh berries and drizzle with sugar if desired.