Manhattan Special Bagel
Source of Recipe
the web
List of Ingredients
1 cup 176 g) fat-free ricotta cheese
4 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
3 tablespoon (45 ml) thinly sliced scallion
2 tablespoons (30 ml) finely minced parsley
1 tablespoon (15 ml) fresh lemon juice
2 3-ounce (90 g) bagels, split
Recipe
The night before, place the ricotta cheese in a fine sieve set over a bowl. Cover and refrigerated to drain.
2. Finely mince soaked sun-dried tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight.
3. Next morning, combine drained ricotta (discard any liquid in the bowl) and sun-dried tomato mixture. Transfer mixture to a pretty serving bowl and supply a decorative spreader.
4. Lightly toast the bagels: cut into quarters, and arrange in a basket.
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