- 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
- Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another 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.
Originally published as Artichoke Rye Toasts in Light & Tasty October/November 2006, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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