adapted from the Pampered Chef
1 tbsp vegetable oil
24 round wonton wrappers
1 can of artichoke hearts, drained and coarsely chopped
1 medium red bell pepper, finely diced
2 tbsp chopped black olives (optional)
1/2 cup shredded mozzarella
1/4 cup grated parmesan, plus more for topping
1/2 tsp grated lemon zest
2 tsp finely chopped parsley
1/4 cup light mayo
1 clove finely minced garlic
Preheat oven to 350 degrees. Lightly brush one side of wonton wrappers. Using a tart shaper, press wrappers into mini muffin or mini tart pan, oil side up. Bake for 5-6 minutes or until edges are golden brown.
In a medium bowl, combine remaining ingredients. Fill each wonton cup with about 1 tbsp of the mixture. Top with a little more parmesan. Place back into the oven for about 8 more minutes until edges are golden and cheese is melted.
