3/4 c. (3 oz.) shredded Parmesan cheese
3/4 c. mayonnaise
1 can (15 oz.) artichoke hearts, chopped
1/3 c. chopped roasted red pepper or pimento
2 egg whites
24 thin slices French bread or cocktail rye bread

In bowl, combine mayonnaise, artichoke hearts, Parmesan cheese and red pepper. In another bowl, beat egg whites until stiff but not dry. Fold egg whites into cheese mixture; spoon onto bread slices. Place on baking sheet and broil 4 minutes or until golden brown. Makes 25 appetizers.