Artichoke Rye Toasts
Light & Tasty
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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.