Bagel toppers 3

Yield: 1 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
4 ounces Whipped cream cheese
2 ounces Smoked salmon; cut slivers
1 tablespoon Sour cream
1 teaspoon Fresh lemon juice
1 tablespoon Fresh dill; minced or
1 teaspoon Dillweed
⅛ teaspoon Salt
⅛ teaspoon Freshly ground pepper
4 ounces Whipped cream cheese with chives
2 ounces Ham; diced
2 teaspoons Honey mustard
⅛ teaspoon Freshly ground pepper
1 cup Ricotta cheese
⅓ cup Radishes; diced
⅓ cup Cucumbers; seed, dice
¼ cup Parsley; chopped
½ teaspoon Salt
¼ teaspoon Lemon peel; grated
6 ounces Can tomato paste
1 teaspoon Dried oregano leaves
5 \N Whole wheat or white bagels; split
½ cup Green bell pepper, mushroom, or black olives; chopped
3 ounces Mozzarella cheese; shredded





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

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