Ingredients
Cheese and Dairy
225 grams cream cheese, softened
100 grams shredded mozzarella cheese, divided
50 grams freshly grated Parmesan cheese
Vegetables
65 grams finely chopped artichoke hearts
65 grams finely chopped spinach
15 millilitres chopped fresh parsley, plus extra for garnish
Aromatics and Seasoning
1 garlic clove, minced
2.5 millilitres crushed red pepper flakes, plus extra for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
Base
2 bagels, halved
Instructions
Preheat oven to 175°C and line a medium baking sheet with parchment paper.
In a large bowl, combine softened cream cheese, artichoke hearts, spinach, 65 grams mozzarella, Parmesan, garlic, parsley, and red pepper flakes. Season with salt and freshly ground black pepper, then mix until fully incorporated.
Place bagel halves cut side up on the prepared baking sheet. Spread each with an even layer of the spinach-artichoke cheese mixture. Sprinkle remaining mozzarella on top.
Transfer to the oven and bake for 10 to 12 minutes, or until bagels are heated through and cheese is thoroughly melted. Broil briefly if additional browning is desired.
Finish with extra chopped parsley and crushed red pepper flakes before serving.
Notes
For best results, use full-fat cream cheese and freshly shredded cheeses for optimal melting and flavor.
