Roasted Artichokes With Bocconcini Tart


8 Ready Baked Tart Shells
1 Roasted Red Pepper, drained, pat dry and coarsely chopped
2 Roasted Artichokes in oil, quartered
3 to 4 Regular Size Bocconcini Cheese, sliced thickly
8 Cherry Tomatoes, halved
Fresh Mint Leaves
Sea Salt to taste
Freshly ground pepper to taste

Preheat oven to 375°F.

Bake the tart shells according to the package instructions.

To assemble: Fill each tart shell with chopped red pepper. Top with cheese, artichoke and tomato. Then season with salt and pepper and drizzle a little oil from the artichoke jar.

Bake the tart for about 10 minutes or until the cheese has melted.

Transfer the tart to a wire rack and let cool for 2 to 3 minutes. Garnish each tart with mint leaves, a pinch of pepper and serve immediately.