Clabber Girl Recipe-Individual Artichoke Tarts
By: Tom McClanahan
Updated: September 14, 2011
Ingredients:
Cooking spray (olive oil)
16 wonton wrappers
1/4 C - low-fat shredded cheese (extra-sharp cheddar-not low-fat)
4 oz. - fat-free cream cheese (or regular cream cheese)
1/4 tsp - cayenne pepper (chili powder or hot sauce)
1/2 TBSP - Dijon mustard
2 TBSP - sweet red pepper, chopped
7 oz. - canned artichoke hearts, drained and chopped
1/4 C - fresh parsley ( or chopped green onion )
1 pound - bacon, fried crispy and chopped
Preheat oven to 350 degrees. 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 cheese, cayenne pepper and mustard: mix well. Stir in red pepper and artichoke hearts and evenly spoon the 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 bacon and serve.
Cooking spray (olive oil)
16 wonton wrappers
1/4 C - low-fat shredded cheese (extra-sharp cheddar-not low-fat)
4 oz. - fat-free cream cheese (or regular cream cheese)
1/4 tsp - cayenne pepper (chili powder or hot sauce)
1/2 TBSP - Dijon mustard
2 TBSP - sweet red pepper, chopped
7 oz. - canned artichoke hearts, drained and chopped
1/4 C - fresh parsley ( or chopped green onion )
1 pound - bacon, fried crispy and chopped
Preheat oven to 350 degrees. 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 cheese, cayenne pepper and mustard: mix well. Stir in red pepper and artichoke hearts and evenly spoon the 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 bacon and serve.
