Artichoke Pesto Bites
Ingredients
- 1 ready made pie crust (box has two sheets)
- 1/4 jar Stonewall Kitchen Artichoke Pesto
- 12 baby grape tomatoes, cut in half
- 1/4 cup Parmesan cheese, grated
Directions
Preheat oven to 375°
Cut 2” rounds of the pie crust, spray a 24 cup small muffin tin with non-stick spray, place each piece of pie crust in tin. Fill with one teaspoon of Artichoke Pesto (do not overfill), place a 1/2 tomato cut side up in each cup, sprinkle with Parmesan, bake for 15 minutes.
