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    Bagel Toppers


    Source of Recipe


    Emeril Lagasse
    4 bagels, halved and toasted

    NEW YORKER
    4 oz Whipped cream cheese
    2 oz Smoked salmon; cut slivers
    1 tb Sour cream
    1 ts Fresh lemon juice
    1 tb Fresh dill; minced or 1 ts Dillweed
    1/8 ts Salt
    1/8 ts Freshly ground pepper

    MIDWESTERN
    4 oz Whipped cream cheese with -chives
    2 oz Ham; diced
    2 ts Honey mustard
    1/8 ts Freshly ground pepper

    CALIFORNIAN
    1 c Ricotta cheese
    1/3 c Radishes; diced
    1/3 c Cucumbers; seed, dice
    1/4 c Parsley; chopped
    1/2 ts Salt
    1/4 ts Lemon peel; grated

    PIZZA SNACK
    6 oz Can tomato paste
    1 ts Dried oregano leaves
    5 Whole wheat or white bagels; -split
    1/2 c Green bell pepper, mushroom, -or black olives; chopped
    3 oz Mozzarella cheese; shredded


    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 450ºF. 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 450ºF for 6 to 8 minutes or until cheese is melted.

 

 

 

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