Serves 24. This page is printer friendly.
12 Wolferman’s 1910 Original Recipe Mini English Muffins, split and toasted
1 cup grated Parmesan cheese
1 jar marinated artichokes, drained and chopped
2 Tbsp. diced black olives
2 Tbsp. diced pickled jalapeño peppers
2 Tbsp. diced pimentos
Fresh parsley sprigs, for garnish
Preheat oven to 400°F. Combine Parmesan, artichokes, black olives, jalapeño peppers and pimentos in mixing bowl. Arrange Mini Muffin halves on baking sheet; spoon Parmesan artichoke mixture evenly on Mini Muffin halves. Bake 10 minute or until hot and bubbly. Remove and garnish each half with fresh parsley.