Artichoke Bagel Bites

Artichoke Bagel Bites Recipe from Switzerland | Mayonnaise, Parmesan Cheese, Olives, Swiss Cheese, Italian Seasoning, Bagels

Region / culture: Switzerland | Preparation time: 15 minutes | Cooking time: 12 minutes | Servings: 24

Introduction

Artichoke Bagel Bites are a delightful and innovative snack that combines the creamy, tangy flavor of artichokes with the hearty, satisfying base of bagels. This recipe is perfect for those looking for a unique appetizer or a quick, savory bite. The combination of mayonnaise, sun-dried tomatoes, parmesan cheese, artichoke hearts, olives, Swiss cheese, Italian seasoning, and pepperoni, all baked on a bagel, creates a fusion of flavors that is both comforting and exciting.

History

The concept of topping bagels with various ingredients for a quick snack or meal has been around for decades, but the Artichoke Bagel Bites recipe is a relatively new innovation. It draws inspiration from traditional artichoke dips and the popular pizza bagels, combining elements of both to create a unique and flavorful dish. This recipe reflects the growing trend of fusion cooking, where elements from different culinary traditions are blended together.

Ingredients

0.75 cup mayonnaise
0.25 cup chopped oil-packed sun-dried tomatoes
0.25 cup freshly shredded parmesan cheese
1 can artichoke hearts (14 oz or 397 g), drained, rinsed, and chopped
1 can pitted sliced ripe olives (2.25 oz or 64 g), drained
2 oz or 57 g shredded swiss cheese
0.25 tsp italian seasoning
2-4 oz or 113 g pepperoni, cut into fourths
12 plain or egg mini bagels, split

How to prepare

Preheat the oven to 350°F (177°C).
In a medium bowl, combine all ingredients except for the bagels, basil, and oregano.
Spread 2 tbsp of the artichoke mixture over the cut surface of each bagel half.
Place the bagel halves on an ungreased baking sheet.
Bake for 9 to 12 minutes, or until the filling is hot and the cheese is melted.
Cut each bagel half in half again.
Serve warm and garnish with basil and oregano, if desired.

Variations

Consider these variations to tailor the recipe to your taste:
Use whole wheat or gluten-free bagels for a healthier option.
Substitute artichoke hearts with spinach for a different flavor profile.
Add a layer of pizza sauce under the artichoke mixture for a pizza-like experience.

Cooking Tips & Tricks

To ensure your Artichoke Bagel Bites turn out perfectly, consider the following tips:

- Use freshly shredded parmesan and Swiss cheese for the best melting and flavor.

- Drain the artichokes and olives well to prevent the mixture from becoming too watery.

- For a crispier bagel base, lightly toast the bagel halves before adding the topping.

- Adjust the amount of pepperoni based on your preference for spiciness.

Serving Suggestions

Serve the Artichoke Bagel Bites warm, garnished with fresh basil and oregano for an extra burst of flavor. They are perfect as an appetizer, snack, or light meal.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a crispy base and melted, bubbly topping. Preheating the oven and using an ungreased baking sheet are key for achieving the best results.

Ingredient Substitutions

For those looking to customize the recipe, here are some substitutions:

- Greek yogurt or sour cream can replace mayonnaise for a lighter version.

- Any preferred cheese can be used in place of Swiss or parmesan.

- Vegetarian pepperoni or other meat substitutes can be used for a vegetarian version.

Make Ahead Tips

The artichoke mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days. Assemble and bake the bagel bites just before serving for the best texture and flavor.

Presentation Ideas

For an appealing presentation, arrange the baked Artichoke Bagel Bites on a platter and garnish with fresh herbs. Serving them on a wooden cutting board can add a rustic touch.

Pairing Recommendations

Pair Artichoke Bagel Bites with a light salad or soup for a complete meal. For beverages, consider a crisp white wine or a light, citrusy beer to complement the flavors.

Storage and Reheating Instructions

Store leftover Artichoke Bagel Bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F (177°C) until warm and crispy.

Nutrition Information

Calories per serving

A serving of Artichoke Bagel Bites contains approximately 300-400 calories, making it a satisfying snack or appetizer.

Carbohydrates

Each serving of Artichoke Bagel Bites contains approximately 30-40 grams of carbohydrates, primarily from the bagels. The exact amount may vary based on the type and size of the bagels used.

Fats

The fats in this recipe come from several sources: mayonnaise, cheeses, and pepperoni. A serving typically contains about 15-20 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Artichoke Bagel Bites are a good source of protein, providing approximately 10-15 grams per serving. The protein comes from the cheeses and pepperoni.

Vitamins and minerals

This dish offers a range of vitamins and minerals, including calcium from the cheese, vitamin C from the sun-dried tomatoes, and various B vitamins from the bagels. Artichokes are also a good source of dietary fiber, vitamin K, and folate.

Alergens

Common allergens in this recipe include gluten (from the bagels), dairy (from the cheeses), and eggs (may be present in mayonnaise). Individuals with food allergies should modify the recipe accordingly.

Summary

Overall, Artichoke Bagel Bites offer a balance of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. They can be a part of a balanced diet when consumed in moderation.

Summary

Artichoke Bagel Bites are a versatile and delicious snack that combines the rich flavors of artichoke dip with the satisfying crunch of bagels. With options for customization and make-ahead preparation, they are perfect for any occasion, from casual gatherings to sophisticated appetizer spreads.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was back in the summer of 1975, when I was visiting my dear friend Sylvia in San Francisco. We had planned a girls' weekend full of shopping, sightseeing, and of course, cooking. Sylvia was an incredible cook and always had the most unique and delicious recipes up her sleeve.

One afternoon, as we were flipping through her collection of cookbooks, Sylvia came across a recipe for Artichoke Bagel Bites. I had never heard of such a dish before, but Sylvia assured me that they were a crowd-pleaser and perfect for a casual get-together. Intrigued, I watched as she gathered the ingredients and started preparing the dish.

The recipe called for simple ingredients - bagels, artichoke hearts, cream cheese, Parmesan cheese, and a few savory seasonings. As Sylvia expertly sliced and toasted the bagels, I couldn't help but marvel at her skill in the kitchen. She had a way of making even the most complex recipes seem effortless.

Once the bagels were toasted to perfection, Sylvia began assembling the Artichoke Bagel Bites. She spread a generous layer of cream cheese on each half of the bagel, topped it with chopped artichoke hearts, sprinkled on a mixture of Parmesan cheese and seasonings, and popped them in the oven to bake until golden brown and bubbly.

The aroma that filled the kitchen as the Artichoke Bagel Bites baked was heavenly. I could hardly wait to taste them. When they emerged from the oven, golden and crispy on the outside, gooey and cheesy on the inside, I knew I had to learn how to make them myself.

Sylvia graciously shared the recipe with me, writing it out on a worn index card that I tucked away in my recipe box. From that day on, Artichoke Bagel Bites became a staple in my cooking repertoire. I would make them for family gatherings, potlucks, and even just as a special treat for myself.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch with a sprinkle of fresh herbs or a drizzle of balsamic glaze. But the core of the recipe - the creamy cream cheese, the tangy artichoke hearts, the savory Parmesan cheese - has remained the same.

As I look back on that summer in San Francisco, I am filled with gratitude for Sylvia and the culinary inspiration she provided me. Her love for cooking and sharing delicious recipes has stayed with me throughout the years, and I am forever grateful for the memories we created in the kitchen.

Now, as I pass on the recipe for Artichoke Bagel Bites to my own grandchildren, I hope that they too will find joy in cooking and sharing delicious meals with their loved ones. And who knows, maybe one day they will have a kitchen adventure of their own, just like the one I had with Sylvia all those years ago.