Mediterranean Bagel (Lighter Version)

• 1 large plain bagel
• 1 12 tablespoons philadelphia extra light cream cheese
• 14 bell pepper, diced chunkily
• 1 teaspoon reduced fat basil pesto
• 1 teaspoon tomato puree
• fresh spinach leaves
• 1 small handful pine nuts

1. Slice your bagel and put it in the toaster or under the grill.
2. Once toasted spead your tomato puree on one half, then cover over with the cream cheese.
3. Press the chunks of diced pepper into the cream cheese so they stay in place.
4. Layer on as many spinach leaves as you'd like.
5. One the other half of the bagel spread the pesto and sprinkle on the pinenuts, press them in a little so they don't fall out when you put the bagel together.
6. Sandwich the two halfs and enjoy the munch!

bagel, philadelphia, bell pepper, basil pesto, tomato puree, fresh spinach leaves, handful pine nuts

Taken from www.food.com/recipe/mediterranean-bagel-lighter-version-426460 (may not work)