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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.
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    2 dozen


  • 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.
Nutrition Facts
2 slice: 78 calories, 2g fat (1g saturated fat), 5mg cholesterol, 270mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 5g protein.
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