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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.
Bruschetta Bagels with Artichoke Cream Cheese

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Servings: 4
Total Time: 15 minutes
Recipe by: Rae


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


1. Toast the bagels and then top each one with a few spinach leaves.

2. Make the bruschetta mix: in a small bowl combine the tomatoes, basil, garlic, salt, pepper, vinegar, and olive oil. Stir well and set aside.

3. In a second bowl combine the cream cheese, artichokes, red pepper flakes, and garlic. Stir until well combined.

4. Divide the cream cheese evenly over the spinach on the bagels and spread to the edges.

5. Top with the bruschetta mixture. And the drizzle with the liquid from the bruschetta mix. Serve immediately.

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Bruschetta Bagels with Artichoke Cream Cheese

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