Best Feta Artichoke Bites Recipes

FETA ARTICHOKE BITES

Feta Artichoke Bites image

You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 12 servings.

Number Of Ingredients 6

Ingredients

1 jar (7-1/2 ounces) marinated artichoke hearts
1 cup diced seeded tomatoes
1 cup (4 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
2 green onions, thinly sliced
1 loaf sourdough baguette (about 20 inches long)

Steps:

Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH ARTICHOKE FETA BITES

SPINACH ARTICHOKE FETA BITES image

Categories Cheese

Yield 24

Number Of Ingredients 6

Ingredients

ingredients
1 box (10 oz) Green Giant frozen creamed spinach
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 jar (6 oz) Progresso marinated artichokes, drained, chopped and patted dry
2 tablespoons drained chopped oil-packed sun-dried tomatoes
1/4 cup crumbled feta cheese

Steps:

directions Heat oven to 375 degrees F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box. If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup. Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/spinach-artichoke-feta-bites-recipe?CCAID=cknwrdne04944as&s=s0059639955s&mid=2065420&rid=59639955#ixzz3LinhCv3v