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Artichoke Rye Toasts Recipe
Artichoke Rye Toasts Recipe photo by Taste of Home

Artichoke Rye Toasts Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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