A fancy appetizer that’s easier than it looks
Looking for appetizer inspiration? Here crispy mini tart shells are filled with creamy ricotta cheese, a bit of lemon, artichoke hearts, and chives. So easy and SO good! I came up with this recipe for my SIX the Musical party as a play on words of Jane Seymour’s solo “Heart of Stone.” Artichoke hearts….heart of stone…get it? So fun!
I adore artichoke hearts. They’re one of the few canned vegetables I keep in my pantry. They’re fantastic in salads, pasta dishes, my Mediterranean Crockpot Chicken, and in these little tartlets! The phyllo tart shells are a great thing to keep on hand in your freezer for entertaining at the drop of a hat. They taste like you slaved away all day making them and they really expedite the party app process.
- Remove mini phyllo tart shells from packaging and cook according to package directions. (Mine baked for just 3-5 minutes.)
- Remove tarts from oven and spoon high-quality ricotta cheese in each shell. Squeeze a bit of lemon juice right over the ricotta. Top with a quartered artichoke heart (you may need to cut them if the hearts are large). Grate a bit of lemon zest over artichoke heart and top with two chive pieces. Serve immediately.
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Read more about my SIX the Musical party here. Watch the episode:
Make your own magic,