Artichoke Tarts Recipe

  • 6 servings cooking spray, or enough to coat pan and wonton wrappers
  • 16 pieces wonton skins, also known as wrappers (3 1/4 x 3 1/4 inch)
  • 1/4 cup low-fat shredded Cheddar cheese (I use 2% Mexican)
  • 4 ounces fat-free cream cheese, softened
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons sweet red pepper, chopped
  • 7 ounces canned artichoke hearts, without oil, drained and chopped
  • 1/4 cup parsley, fresh sprigs
1. Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray.

2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.

3. Combine cheeses, cayenne pepper and mustard in a medium bowl: mix well. Stir in red pepper and artichoke hearts: spoon about 1 teaspoon of cheese mixture into each muffin cup.

4. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.

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