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Artichoke Tarts

December 15, 2015

OMG–here’s my favorite new appetizer! These were a big hit at my last party and disappeared as fast as I took them from the oven. They whip up in a snap and look way fancier than they are. Thanks to Weightwatchers.com for the recipe.

Cooking spray
16 wonton wrappers
1/4 cup shredded Parmesan cheese
4 Tablespoons cream cheese, softened
1/4 teaspoon cayenne pepper
1/2 Tablespoon Dijon mustard
2 Tablespoons roasted red peppers, chopped
1 (7 oz.) can artichoke hearts without oil, drained and chopped
1/4 cup fresh parsley


  • Pre heat oven to 350 degrees F.
  • Coat a 16-hole miniature muffin pan with cooking spray.
  • 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.
  • 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.
  • Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes.
  • Garnish with parsley and serve warm.
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