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Bruschetta Bagels with Artichoke Cream Cheese
Toasted bagels are topped with creamy artichoke cheese and fresh garlicky tomatoes and basil in balsamic.
servings: 4
total time: 15 minutes
recipe by: Rae
Ingredients
- 2 bagels, sliced in half
- 1 oz spinach leaves
- Bruschetta Mix:
- 1 cup tomatoes, diced
- 1 TBSP fresh basil, sliced
- 1 tsp garlic, chopped
- 1/4 tsp salt
- pinch pepper
- 1/2 tsp white balsamic vinegar
- 1 tsp olive oil
- Artichoke Cream Cheese:
- 4 oz cream cheese, softened
- 14 oz can artichoke hearts, drained and chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic, chopped
Directions
- Toast the bagels and then top each one with a few spinach leaves.
- Make the bruschetta mix: in a small bowl combine the tomatoes, basil, garlic, salt, pepper, vinegar, and olive oil. Stir well and set aside.
- In a second bowl combine the cream cheese, artichokes, red pepper flakes, and garlic. Stir until well combined.
- Divide the cream cheese evenly over the spinach on the bagels and spread to the edges.
- Top with the bruschetta mixture. And the drizzle with the liquid from the bruschetta mix. Serve immediately.
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