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Ingredients
- 3/4 c. mayonnaise
- 1/4 c. minced oil packed sun dry tomatoes
- 1/4 c. freshly shredded Parmesan cheese
- 1 can artichoke hearts (14 ounce.) liquid removed, rinsed, minced
- 1 can pitted sliced ripe olives (2.25 ounce.) liquid removed
- 2 ounce shredded Swiss cheese
- 1/4 tsp Italian seasoning
- 12 x plain or possibly egg *mini bagels split Fresh basil and oregano leaves if you like
Directions
- 1. Heat oven to 350. Combine all ingredients, except bagels, basil and oregano in medium bowl.
- 2. Spread 2 Tbsp. artichoke mix over cut surface of each bagel half. Place on ungreased baking sheet. Bake for 9 - 12 min, or possibly till filling is warm and cheese is melted.
- 3. Cut each bagel half in half. Serve hot garnished with basil and oregano if you like.
- * If mini bagels are unavailable, use regular size bagels and cut each half into 4 pcs.
- Preparation Time: 15 min
- Baking Time: 9 - 12 minutesMakes 48 appetizers
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