Susan Moody's Italian Teardrops
There is an article in the Spring 2010 D/FW Edible Magazine
"The Perfect Pairing"
(click on the names to go to their websites)
They are located in North Texas - about a 1 1/2 from D/FW.
Also, in the magazine is this recipe
1 - 8oz pkg cream cheese -softened at room temperature
1 package of won ton wrappers
1/2 cup green olives
1/4 cup butter - melted
1 teaspoon garlic powder
Preheat oven to 400 degrees.
Place the cream cheese & the olives in a food processor
Process on the low setting just until the cream cheese is blended & the olives are chopped to a medium consistency
Lay a won ton wrapper on a flot surface
Place a teaspoonful amount of the cream cheese/olive mixture in the middle
Fold one edge to the opposite corner to make a triangle
Take the ends of the triangle & bring them to the center
(like folding a diaper)
Place on a cookie sheet
Melt the butter and garlic powder together
Brush lightly onto the teardrops
Place in the oven
Bake for 15 minutes
or until the tops of the teardrops are brown
These are delicious!
They go perfect with a fruity white wine
Mine do not look as good as the one in the article
They weren't not cooked in a wood burning oven
I cannot wait to go visit