Tuscan Antipasto Bagels

Bring the taste of Italy to your brunch table with these Tuscan bagels. Cream cheese blended with sun-dried tomatoes and our Tuscan Seasoning makes a flavorful base, topped with a colorful mix of antipasto meats and marinated veggies. Finished with Basil Infused Olive Oil and Black Garlic Balsamic, every bite is rich, savory, and irresistibly delicious.

Ingredients:

8 ounces cream cheese, softened 

⅓ cup marinated sun-dried tomatoes, drained 

1 tablespoon Tuscan Seasoning Blend 

3 tablespoons parmesan cheese, grated 

½ cup salami, chopped 

½ cup cherry tomatoes, chopped 

¼ cup prosciutto or ham, chopped 

¼ cup Kalamata olives, halved 

¼ cup marinated artichoke hearts, chopped 

2 tablespoons pepperoncini, sliced 

2 tablespoons shallots, peeled and chopped 

2 tablespoons fresh basil, chopped 

6 asiago or garlic bagels, split and toasted 

¼ cup Basil Infused Olive Oil 

3 tablespoons Black Garlic Balsamic Vinegar

Directions:

Place softened cream cheese, sun-dried tomatoes, Tuscan seasoning, and parmesan in the bowl of a food processor. Pulse or blend until combined.

Place the salami, tomatoes, prosciutto, olives, artichokes, pepperoncini, shallots, and basil in a medium bowl and stir to combine. 

Spread the cream cheese over the toasted bagels and top with the chopped antipasto salad. Drizzle the bagels with olive oil and balsamic before serving. Serves 6.