Cheesy Artichoke Tarts
|Wonton wrappers||32 (3 1/4 X 3 1/4-Inch)|
|Cheddar cheese||1⁄4 Pound, shredded (1 Cup, Land O Lakes®)|
|Nonfat cream cheese||8 Ounce|
|Dijon-style mustard||1 Tablespoon|
|Ground red pepper||1⁄2 Teaspoon|
|Chopped red bell pepper||1⁄4 Cup (4 tbs)|
|Canned artichoke hearts||14 Ounce, chopped (Drained)|
Heat oven to 350°F. Spray 32 mini muffin pan 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, cayenne pepper and mustard in medium bowl; mix well. Stir in red pepper and artichoke hearts.
Spoon about 1 tablespoonful 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 fresh parsley, if desired. Serve warm.