1. Preheat the oven to 180°C (350°F).
2. Brush wonton wrappers with egg white.
3. Press them into muffin cups to form little cups. Bake for 7 to 9 minutes or until baked and lightly golden brown on tips. Set aside to cool.
4. Fill each bowl with 5 to 10 mL (1 to 2 tsp.) of paté, depending on size of cups. Top with a small dollop of red pepper compote and garnish with microgreens. Serve.

Chef’s secret

If you have mini muffin tins, the bowls will less flared and more dainty. You can substitute fruit jam or onion confit for the red pepper compote if you like.

*Red pepper compote