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Toast the bagels and then top each one with a few spinach leaves.
Make the bruschetta mix: in a small bowl combine the tomatoes, basil, garlic, salt, pepper, vinegar, and olive oil. Stir well and set aside.
In a second bowl combine the cream cheese, artichokes, red pepper flakes, and garlic. Stir until well combined.
Divide the cream cheese evenly over the spinach on the bagels and spread to the edges.
Top with the bruschetta mixture. And the drizzle with the liquid from the bruschetta mix. Serve immediately.