red pepper artichoke parmesan tarts

By Nancy Wekselbaum
red pepper artichoke parmesan tarts

ingredients

instructions

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