Charcuterie Cups with Apricot Mustard Sauce
Prep time
Cook time
Total time
  • Cooking spray
  • Wonton wrappers
  • ¼ cup apricot preserves
  • 1 tablespoon course grained mustard
  • Cornichons
  • Marinated olives
  • Peppadews
  • Caper berries
  • Pickled artichoke hearts, halved
  • Grape tomatoes, quartered
  • Kosher Pepperoni, rolled
  • Bundnerfleisch, rolled
  • Kosher pepperoni sticks, halved lengthwise
  • Roasted Garlic cloves
  1. Preheat the oven to 350 degrees F. Spray the inside of a muffin pan with oil. Press each wonton wrapper in the muffin cups, making sure to press the sides and bottoms into the cups. Bake for 8 minutes, or until lightly golden brown. Remove the wonton cups from the pan and place on a wire rack to cool completely.
  2. In a small bowl combine the preserves and mustard.
  3. Once the cups are cool, place a teaspoon of the mustard mixture into each cup. Then, fill with cornichons, olives, peppadews, capers, artichokes, tomatoes, and meat.
Make ahead:

Bake the wonton cups, place in an airtight container, taking care not to crowd them, and fill when ready to serve. The unfilled wonton cups keep for 5 days.
Recipe by My Fair Hostess at