Artichoke Rye Toasts

24 slices snack rye bread

1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped

½ cup grated Parmesan cheese

¼ cup shredded cheddar cheese (fat-free if Core)

1/8 tsp cayenne pepper

4 egg whites

¼ tsp paprika

Place the bread on ungreased baking sheets; spritz with butter-spray. In a small bowl, combine the artichokes, cheese and cayenne. In a small mixing bowl, beat egg whites until stiff; fold into artichoke mixture. Spread over bread; sprinkle with parika. Bake @ 400 for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Makes 12 servings of 2-pieces toast @ 2-Points per serving or Core + 1-Point