Artichoke Rye Toasts Recipe

Artichoke Rye Toasts Recipe photo by Taste of Home

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Quick, light and cheesy, Joann Guzolik’s mouthwatering artichoke bites make irresistible finger food for guests of all ages at her home in West Leechburg, Pennsylvania.

This recipe is:

Healthy

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Artichoke Rye Toasts Recipe

Prep: 30 min. Bake: 10 min.

Yield: 12 Servings

30 10 40

Ingredients

24 slices snack rye bread
Refrigerated butter-flavored spray
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
4 egg whites
1/4 teaspoon paprika

Directions

Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In a small bowl, beat egg whites until stiff; fold into artichoke mixture.
Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts 2 slices equals 78 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 270 mg sodium, 9 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Artichoke Rye Toasts in Light & Tasty October/November 2006, p36

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.