Cheesy Artichoke Tarts
32 appetizers
32 (3 1/4 x 3 1/4") won ton wrappers
1 cup Cheddar Cheese, shredded
1 (8-oz) package cream cheese
1 tbl Dijon-style mustard
1/4 teaspoon ground red pepper
1/4 cup chopped red bell pepper
1 (14-oz) can artichoke hearts, drained, chopped
Heat oven to 350°F. Spray 32 mini muffin pan cups with non stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with cooking spray. Set aside.
Combine cheese, cream cheese, cayenne and mustard in bowl; mix well. Stir in red pepper and artichoke hearts. Spoon about 1 tbl cheese mixture into each cup. Bake 18-20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley.
32 appetizers
32 (3 1/4 x 3 1/4") won ton wrappers
1 cup Cheddar Cheese, shredded
1 (8-oz) package cream cheese
1 tbl Dijon-style mustard
1/4 teaspoon ground red pepper
1/4 cup chopped red bell pepper
1 (14-oz) can artichoke hearts, drained, chopped
Heat oven to 350°F. Spray 32 mini muffin pan cups with non stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with cooking spray. Set aside.
Combine cheese, cream cheese, cayenne and mustard in bowl; mix well. Stir in red pepper and artichoke hearts. Spoon about 1 tbl cheese mixture into each cup. Bake 18-20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley.
