Amy’s Cheesy Artichoke Tarts

This recipe get devoured quickly and is deliciously rich. I recently made 9 times the recipe for a party, so it’s also an easy recipe. I find it much easier to precook the wonton wrappers and then warm the filling inside. Both wonton cups and filling can be made days in advance and assembled last minute.


32 wonton wrappers (3 1/2 inch square)
1 cup cheddar cheese, shredded
8 ounces cream cheese, softened
1/4 teaspoon cayenne
1 tablespoon Dijon mustard
1/4 cup red pepper, chopped
4 ounces artichoke hearts, drained and chopped


Preheat oven to 350 degrees.  Spray mini muffin cups.
Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above cups.  Spray edges of wrappers with cooking spray.  Set aside.
Combine cheddar cheese, cream cheese, cayenne pepper and mustard in a medium bowl and mix well.
Stir in pepper and artichoke hearts.  Spoon about 1 tablespoon of cheese mixture into each cup.
Bake for 18-20 minutes or until cheese mixture is set and edges of wrappers are lightly browned.
Serve warm (but they taste great cold as well).