Of all the appetizers we make, this is at the top of my list. Give me cheese and bread and I am a happy girl. This incorporates both plus artichoke hearts. Yes, please. I also love this recipe because you can easily make it ahead of time and bake it just before you want to serve. So easy but so delicious.
1 can of artichoke hearts
1 cup mayo
2 cups shredded mozzarella
1 package of cocktail ryes
1 tsp garlic salt
Preheat the oven to 350 degrees. On a foil lined baking sheet, spread out the cocktail ryes ina single layer. (The foil is optional, but I sure don’t want to have to clean baked cheese off of tray.)
Drain the can of artichoke hearts and chop them. Add to a bowl with the mayo, cheese and garlic salt. Mix everything together well. Spoon about a tablespoon or so onto each mini rye. Bake for approximately 15 minutes or until the cheese is melted and the bottom of the bread is toasted.
These are always a huge hit and get requested at our family parties now. I’ve also use the mixture as a dip with crackers or baked it on top of chicken breasts. It not be the prettiest appetizer to look at, but the taste makes up for it!