Marinated Artichoke Cheese Toasts
This low-calorie appetizer provides vitamins A and C, potassium and calcium and has the added bonus of being low in sodium and fat.
Makes 12 servings
|1||jar (8 ounces) marinated artichoke hearts, drained|
|1/2||cup (2 ounces) shredded reduced-fat Swiss cheese|
|1/3||cup finely chopped roasted red peppers|
|1/3||cup finely chopped celery|
|1||tablespoon plus 1-1/2 teaspoons reduced-fat mayonnaise|
|24||melba toast rounds|
- Rinse artichokes under cold running water; drain well. Pat dry with paper towels. Finely chop artichokes; place in medium bowl. Add cheese, peppers, celery and mayonnaise; mix well.
- Spoon artichoke mixture evenly onto melba toast rounds; place on large nonstick baking sheet or broiler pan. Broil 6 inches from heat about 45 seconds or until cheese mixture is hot and bubbly. Sprinkle with paprika.
|Serving Size:||2 toasts (without garnish)|
|Saturated Fat||1 g|
|Total Fat||1 g|
|Calories from Fat||23 %|
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