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Artichoke Melts
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set
aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted.
Turn over. Place egg slices on untoasted side of bread; spread with artichoke
mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Yield: 3-6 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |