Bagels and Cream Cheese Spread with Lemon Shallot and Herbs
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Plain Bagels Cream cheese spread with lemon, shallots and fresh herbs on a toasted bagel topped with traditional favorites and quick-pickled shallots.
Ingredients
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¼ C. White Wine Vinegar
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½ C. Water
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½ tsp. Cane Sugar
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2 Shallots, thinly sliced into rings
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5 Black Peppercorns
Quick Pickled Shallots
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8 oz. Whipped Cream Cheese
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2 Tbsp. Finely Minced Shallot
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1 tsp. Fresh Lemon Zest
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2 tsp. Fresh Lemon Juice
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2 tsp. Chopped Parsley or Dill
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¼ tsp. Kosher Salt
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4 Canyon Bakehouse Plain Bagels
Cream Cheese Spread
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Smoked Salmon or Lox
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Soft-boiled Eggs
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Quick Pickled Shallots (see above)
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Thinly Sliced Cucumbers
Suggested Toppings
Directions
- To make the pickled shallots, place the sliced shallots along with the white wine vinegar and cracked pepper in a lidded container or jar. Allow them to pickle at room temperature for 30 minutes or refrigerated for up to 5 days.
- To make the cream cheese spread, thoroughly combine the whipped cream cheese, minced shallots, lemon zest and juice in a mixing bowl.
- Spread the cream cheese mixture on toasted plain bagels. Add suggested toppings, including quick-pickled onions as desired.
Difficulty: Easy
Prep: 15 min
Cook: 0 min
Servings: 4
