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Artichoke Rye Toasts

 Artichoke Rye Toasts
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.
12 ServingsPrep: 30 min. Bake: 10 min.


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Artichoke Rye Toasts (continued)

Wine (continued)
or Pinot Grigio.