Italian Nachos Recipe

Preheat and prepare bagel rounds

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Slice each Boulder bagel into 1/4" rounds and place in a single layer on the baking sheet.

Brush the bagel rounds lightly with 1 tbs olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toast in the oven 6–8 minutes until edges are lightly golden but not fully crisp — they should be sturdy enough to hold toppings.

Prepare cream cheese smear

While bagels toast, loosen 4 oz softened cream cheese with a fork until spreadable. If desired, stir in a pinch of salt and 1/2 tsp chopped fresh basil for flavor.

Combine shredded mozzarella and provolone in a bowl and toss lightly so cheeses are evenly mixed and ready to sprinkle.

Cook the Italian sausage

Heat a skillet over medium heat and add the remaining 1/2 tbs olive oil. Crumble the 12 oz Italian sausage into the pan. Cook, stirring and breaking up large pieces, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate to drain excess fat.

Dice the tomato (remove seeds for less liquid) and set aside. Thinly slice basil if using.

Assemble the nachos

Reduce oven temperature to 375°F (190°C). Spread a thin layer of cream cheese on each toasted bagel round. Place the rounds on the prepared baking sheet in a single layer (or use 2 sheets if necessary). Top each round with a small spoonful of cooked Italian sausage, then sprinkle evenly with the mozzarella/provolone blend (about 1–2 tbs cheese per round). Scatter a few diced tomato pieces over the cheese.

Sprinkle grated Parmesan evenly over all rounds and add a light dusting of red pepper flakes if using.

Bake to melt

Bake in the 375°F oven for 6–9 minutes, or until cheeses are melted and bubbly and edges of bagel rounds are crisp to your liking. Watch closely to avoid burning.

Remove from oven and immediately drizzle each round with a light brush of the remaining 1/2 tbs olive oil and a small crack of freshly ground black pepper.

Top each round with a few sprouts and a small piece of basil. Serve warm on a platter. These Italian nachos are best eaten within 20 minutes of baking so the bagel rounds remain crisp beneath the melted cheese.