Artichoke Puffs Recipe
Ingredients
| 16 to 20 slices small party rye bread | ||
| 2 tablespoons CRISCO® Shortening, melted | ||
| Artichoke hearts | 1 Can (10oz), drained | |
| Egg whites | 2 | |
| Salt | 1/3 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Shredded sharp Cheddar cheese | 2 Tablespoon | |
| Ground red pepper | 1 Dash | |
| Paprika | ||
Directions
Preheat oven to 400°F.
Brush 1 side of each bread slice with melted Crisco®.
Place brushed side up on ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece, cut side down, on each bread slice.
Beat egg whites and salt in large bowl with electric mixer at high speed until stiff, not dry, peaks form.
Fold in cheeses and ground red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400°F for 10 to 12 minutes or until golden brown.
Brush 1 side of each bread slice with melted Crisco®.
Place brushed side up on ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece, cut side down, on each bread slice.
Beat egg whites and salt in large bowl with electric mixer at high speed until stiff, not dry, peaks form.
Fold in cheeses and ground red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400°F for 10 to 12 minutes or until golden brown.
Chef
