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.

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Tasting Room Hours
Thursday - Monday
11:00 am - 4:30 pm
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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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