Cheesy Artichoke Ryes

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!



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