Ingredients:
1 large sourdough baguette bread, cut in 20 small slices
2 cans (13 3/4 ounces each) artichoke hearts, drained and chopped
1 cup freshly-grated Parmesan cheese
1 can (4 ounces) chopped chiles, drained
2 teaspoons minced garlic
1/2 cup fat-free mayonnaise

Preparation
Heat the oven to 400°F.
Arrange the bread slices in a single layer on a baking sheet, and bake until lightly toasted, about 5 minutes.
Combine artichokes cheese, chiles, garlic and mayonnaise. Mound the artichoke mixture on the toast, and bake for 10 to 15 minutes until bubbly.

Cooking Time: Approximately 20 minutes
Preparation Time: Approximately 10 minutes

Yield: 20 Servings
Calories: 130
Fat: 2.5g (saturated fat 1g)
Carbohydrate: 21g(fiber 1g)
Protein: 5g