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The weekend calls for Rach's "bagel lab," where she comes up with new toppings, like this sweet and savory mix of blue cheese, bacon and rosemary.
Check out these other delicious combos from Rach's "bagel lab":
Moroccan Herb and Spice Bagels
Warm Artichoke and Spinach Bagels
Dill Pickle Cream Cheese Bagels
Tomato and Basil Cream Cheese Bagels with Crispy Prosciutto
For weekend brunch, try pairing this with John's refreshing Italian Greyhound Cocktail.
Ingredients
- 8 slices meaty bacon
- ¾ cup walnuts, toasted and chopped
- 1 brick cream cheese
- ¾ cup smoked blue cheese crumbles
- 2 tablespoons fresh rosemary, chopped, plus more for garnish
- 1 large clove garlic, grated or pasted
- 1 teaspoon coarse black pepper
- 1 tablespoon smoked maple syrup, maple syrup or honey
- 4 plain, rosemary, salt or sesame bagels, split and toasted
Yield
Preparation
Bake bacon on slotted pan at 375˚F to crisp, finely chop half the bacon and cut the remaining bacon into thirds.
Toast and chop nuts.
Combine cream cheese with chopped bacon, walnuts, most of the blue cheese (save a bit for garnish), rosemary, garlic, pepper, and syrup or honey. Top bagels liberally with cream cheese and garnish with larger pieces of bacon, remaining blue cheese crumbles and a little more rosemary.
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