Well I’m back! Not that I went anywhere, I have just been busy, busy. Between the release of our wine, wine events, summer in general, vineyard work and my Mom coming to visit, it has been a whirlwind of a month.
Luckily, it has been beautiful in Oregon this summer with a menagerie of weather patterns to keep us guessing whether to wear shorts, pants or sweaters. The constant uncertainty just keeps it exciting.
The beautiful tarts are based on a Weight Watchers recipe but of course this adaptation was not “diet-like” whatsoever. Maybe this is why they were so delicious!!
Give these a try at your next meal, you will love them.
Individual Artichoke Tatrts
Adapted from Weight Watchers
Cooking spray (olive oil)
16 wonton wrappers
1/4 cup low-fat shredded cheese (extra-sharp cheddar cheese-not low-fat)
4 oz. fat-free cream cheese (regular cream cheese)
1/4 teapsoon cayenne pepper (chili powder and hot sauce)
1/2 Tablespoon Dijon mustard
2 Tablespoons sweet red pepper, chopped
7 oz canned artichoke hearts, drained and chopped
1/4 cup fresh parsley (chopped green onion)
1 pound of bacon, fried crispy and chopped
Preheat oven to 350o. 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; 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 parsely and bacon and serve.
I believe if you follow the Weight Watchers recipe in black,each tart is 1 point each. If you follow the other recipe in red, it is just sinfully delicous and who cares about the points.
We found these tarts to pair deliciously withourNoble Pig Pinot Noir as the acidity of the wine cut right through the fat in this recipemakin these tarts a real foodie treat.