Breakfast Bagel, Featuring Tomato and Garden Cream Cheese
photo by CountryLady
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
-
For Cream Cheese
- 8 ounces cream cheese
- 3 cherry tomatoes, seeded and chopped fine
- 1⁄8 teaspoon garlic salt
- 2 tablespoons grated cucumbers
- 1⁄2 teaspoon minced red onion
- 2 sesame seed bagels
- 1 medium ripe tomatoes, sliced thick
- salt and pepper
directions
- Fold cream cheese ingedients together.
- You can also toss all the ingredients into a food processor, but I like a chunkier cream cheese.
- Slice bagels in half, lengthwise.
- Toast.
- Spread generously with cream cheese and top with tomato slices.
- I like to make sure every square centimeter is covered with tomato.
- Sprinkle with a little salt and a good amount of pepper; eat while still warm.
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Reviews
-
A quick, easy, delicious breakfast .... or lunch! I used Philadelphia Light Garden Vegetable spreadable cream cheese, seedless English cuc & grape tomatoes. I served on whole wheat bagel and, as you can see by the fotos, I open-face with the tomato slices cut in half. I recommend using regular cream cheese as the consistency was too soft & it kept squishing off the bagel. Thanx Annie!
RECIPE SUBMITTED BY
Annie H
Lawrence, KS
I have a husband and four children. The above pic is of our fourth and final addition. She joins our 6 year old girl, 5 year old boy, 2 year old girl.