Thursday, January 1, 2009

Artichoke and Sun-Dried Tomato Cheesecakes

"I found this on They are super easy to make, and so delicious! The recipe is from campbells."


2 (9.5 ounce) package Pepperidge Farm® MINI Puff Pastry Shells
6 oz cream cheese, softened
2 egg yolk
4 tablespoons grated Parmesan cheese
2/3 cup finely chopped artichoke heart
2 tablespoon minced sun-dried tomatoes
2 tablespoon minced parsley
Cracked black pepper to taste


Bake, cool and remove the 'tops' of the pastry shells according to the package directions. (You'll need a large baking sheet)
Reduce the oven temperature to 350 degrees F.
Stir the remaining ingredients in a medium bowl.
Spoon 1 teaspoon of the artichoke mixture into each pastry shell. Place the filled shells onto a baking sheet. Bake for 5 minutes or until the filling is hot.

Serves 12


The pastry shells come frozen. Leave them frozen.

1 comment:

Janelle said...

These were so good! Well done Jen!