artichoke parmesan tarts

By Nancy Wekselbaum
artichoke parmesan tarts



  1. Place shells on baking sheet. Bake at 350°F., 4 minutes. Fill each fillo shell with scant tablespoon THE GRACIOUS GOURMET ARTICHOKE PARMESAN TAPENADE.
  2. Sprinkle each with about ½ teaspoon grated Parmesan cheese.
  3. Bake filled shells for another 5 minutes. Serve immediately.
Posted in appetizers