These delicious tarts are generous in size and would make a lovely addition to any bridal shower or afternoon tea.
Preheat oven to 375°F. For tart shells, flatten bread slices using Baker's Roller®. Trim crust off bread slices using Pizza Cutter, forming squares. Cut a 1/2-inch slit in each side of bread slices using Utility Knife. Place butter in (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Using Chef's Silicone Basting Brush, brush butter evenly over both sides of bread. Carefully press bread into cups of 12-Cup Muffin Pan. Bake 18-20 minutes or until golden brown; remove from oven and cool completely.
For salad, coarsely chop artichokes using Food Chopper. Finely dice chicken and bell pepper using Chef's Knife. Snip parsley using Professional Shears. Zest lemon using Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Classic Batter Bowl, combine artichokes, chicken, bell pepper, parsley, lemon zest, juice, dressing and garlic pressed with Garlic Press. For a cooler serving temperature, cover and refrigerate at least 30 minutes.
When ready to serve, fill tart shells with chicken mixture using Medium Scoop. If desired, finely grate Parmesan cheese over chicken mixture using Microplane® Adjustable Fine Grater. Top with coarsely ground black pepper. Serve immediately.
U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 8 g, Sodium 240 mg, Fiber 2 g
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