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How to Make Green Caponata Pasta | Rachael Ray
Rach has her very own "bagel lab," where she comes up with delicious new toppings, like this warm artichoke and spinach dip-topped bagel.
Check out these other delicious combos from Rach's "bagel lab":
Moroccan Herb and Spice Bagels
Dill Pickle Cream Cheese Bagels
Blue Cream Cheese Bagels with Walnuts, Bacon and Rosemary
Tomato and Basil Cream Cheese Bagels with Crispy Prosciutto
For weekend brunch, try pairing this with John's refreshing Italian Greyhound Cocktail.
Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO)
- 2 large cloves garlic, grated
- ¾ cup chopped defrosted spinach, wrung dry
- Salt
- ½ teaspoon red pepper flakes
- About ⅛ teaspoon freshly grated nutmeg
- 1½ bricks cream cheese
- ½ cup grated Parmigiano-Reggiano cheese
- 1 can artichoke hearts, drained and chopped
- 1 tablespoon fresh thyme
- 2 teaspoons lemon zest and 1 tablespoon juice
- 4 sesame bagels
- 12 ounces shredded mozzarella cheese, low-moisture (or 2 cups)
- Chopped fresh parsley, to serve
Yield
Serves: 4
Preparation
Heat a small skillet over medium heat, add EVOO and garlic, stir a minute, add spinach and season, add red pepper flakes and nutmeg. Cool.
To softened cream cheese, add cooled spinach mixture, Parm, artichokes, thyme, lemon zest and juice and combine well, top halved bagels evenly with mixture and cover with mozzarella and bake in 425˚F oven to brown and bubbly, top with parsley to serve.
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