Artichoke Tarts

Grubilicious Contributor: Sarah Reckers

Artichoke Tarts

32 (3 1/4-inch square) won ton wrappers
4 ounces (1 cup ) Cheddar Cheese, shredded
1 (8-ounce) package cream cheese, softened
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Fresh parsley sprigs, if desired

Heat oven to 350°F. Spray 32 miniature muffin cups with no-stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.