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.
Print Recipe
Individual Artichoke Tarts
Ingredients
- olive oil
- 16 wonton wrappers
- 1/4 cup extra sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/4 teaspoon chili powder
- 1/2 Tablespoon Dijon mustard
- 2 Tablespoons chopped red bell pepper
- 7 oz canned artichoke hearts, drained and chopped
- 1/4 cup chopped green onion
- 1 lb bacon, fried crispy and chopped
Directions
- Preheat oven to 350 degrees F. Coat a 16 hole miniature muffin pan with olive oil.
- 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, chili powder and mustard; mix well. Stir in red bell 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 green onion and bacon and serve.