Spicy Cheese and Artichoke Tarts

You are going to really like this. Enjoy!

Spicy Cheese and Artichoke Tarts


3 (6 oz) Jars Marinated Artichoke Hearts, undrained
1 ½ cup freshly grated Kosher Spicy Pepper Cheese
3 clove Garlic, crushed minced
2 Hot Peppers, seeded and minced
10 sheets frozen Phyllo Pastry, thawed


Preheat the oven to 350 degrees F.

Drain artichoke hearts, reserving marinade; set marinade aside. Process in a food processor by adding the artichoke hearts, 1/2 cup cheese, pepper and garlic. Pulse a few times until artichoke hearts are finely chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade.

Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo around the filling. Add some cheese to the top and your ready to bake.

Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake for 14 minutes or until golden. Serve immediately.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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