Nutrition Facts

  • One serving:
  • 2 pieces
  • Calories:
  • 78
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 5 mg
  • Sodium:
  • 270 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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Artichoke Rye Toasts

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

SERVINGS: 12

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 10 min.

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 mixing 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.


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