Bagel Toppers 3
Submitted by plc28
Four creative bagel topper recipes in one: smoked salmon New Yorker, ham and mustard Midwestern, fresh ricotta Californian, and a baked pizza snack. Level up your bagel game.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
10 minOne bagel, four personalities.
This recipe gives you a coast-to-coast tour of bagel toppings, each one built around a different regional vibe.
The New Yorker goes classic with smoked salmon, whipped cream cheese, sour cream, dill, and a squeeze of lemon.
The Midwestern keeps it hearty with chive cream cheese, diced ham, and honey mustard.
The Californian goes light and fresh with ricotta, diced radishes, cucumber, parsley, and lemon zest.
And the Pizza Snack bakes things up with tomato paste, oregano, bell peppers, and melted mozzarella.
Pick one or make all four for a brunch spread that covers every craving.
Kitchen Tips
- Bring cream cheese to room temperature before mixing. Cold cream cheese won’t blend smoothly with the other ingredients.
- For the Pizza Snack, spread the tomato mixture thinly. Too much paste makes the bagel soggy before the cheese has time to melt.
- The Californian topper is best made fresh and eaten right away. The cucumber and radish lose their crunch if they sit too long in the ricotta.
Ingredients
Directions
NEW YORKER: Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel.
PIZZA SNACK-Heat oven to 450~. In small bowl, combine tomato paste and oregano. Spread each bagel half with 1T paste mixture. Place on ungreased cookie sheet. Top each with bell pepper; sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese is melted
Comments