Bagel toppers 3

1 servings

Ingredients

QuantityIngredient
-Waldine Van Geffen VGHC42A
4ouncesWhipped cream cheese
2ouncesSmoked salmon; cut slivers
1tablespoonSour cream
1teaspoonFresh lemon juice
1tablespoonFresh dill; minced or
1teaspoonDillweed
teaspoonSalt
teaspoonFreshly ground pepper
4ouncesWhipped cream cheese with chives
2ouncesHam; diced
2teaspoonsHoney mustard
teaspoonFreshly ground pepper
1cupRicotta cheese
cupRadishes; diced
cupCucumbers; seed, dice
¼cupParsley; chopped
½teaspoonSalt
¼teaspoonLemon peel; grated
6ouncesCan tomato paste
1teaspoonDried oregano leaves
5Whole wheat or white bagels; split
½cupGreen bell pepper, mushroom, or black olives; chopped
3ouncesMozzarella cheese; shredded

Directions

NEW YORKER

MIDWESTERN

CALIFORNIAN

PIZZA SNACK

This is for 4 bagels, halved and toasted. 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