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Rachael has her very own "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":
For weekend brunch, try pairing this with John's refreshing Italian Greyhound Cocktail.
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.